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Jumbo Chilli Sauce

by . Featured in KITCHEN
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Introduction

This chilli sauce is big – big flavour, big kick, big reward. The name, however, derives from the fact that the recipe was given to me by my brother-in-law, Jim, Jimbo to me, but often known as Jumbo due to his compact size.

My son is a complete addict of this sauce, and I cannot have enough of it, either. I love it with prawns, with cold chicken, with chips, with everything.

This chilli sauce is big – big flavour, big kick, big reward. The name, however, derives from the fact that the recipe was given to me by my brother-in-law, Jim, Jimbo to me, but often known as Jumbo due to his compact size.

My son is a complete addict of this sauce, and I cannot have enough of it, either. I love it with prawns, with cold chicken, with chips, with everything.

Jumbo Chilli Sauce
Photo by Lis Parsons

Ingredients

Makes: 450ml / scant 2 cups

Metric Cups
  • 1 x 290 grams jar roasted peppers
  • 3 red chillies
  • 1 small clove garlic (peeled)
  • zest of 1 lime (plus 1 tablespoon of the lime juice)
  • 80 grams fresh coriander
  • 2 - 3 teaspoons sea salt flakes or 1 - 1/2 teaspoons pouring salt (to taste)
  • 125 millilitres groundnut oil or other flavourless oil
  • 12 ounces jar roasted peppers
  • 3 red chiles
  • 1 small clove garlic (peeled)
  • zest of 1 lime (plus 1 tablespoon of the lime juice)
  • 3½ cups cilantro
  • 2 - 3 teaspoons kosher salt or 1 - 1/2 teaspoons pouring salt (to taste)
  • ½ cup peanut oil or other flavourless oil

Method

  1. Drain the jar of roasted peppers and put them into a food processor or into a bowl.
  2. Take the stalks off the red chillies, and deseed them if you don’t like it really hot. Add to the processor or bowl.
  3. Tip in the garlic clove, and lime zest and juice. Cut the stalks off the fresh coriander and add these, too. Process or whiz with a stick blender until paste-like.
  4. Add the fresh coriander leaves and salt and process or blend again, then pour the oil down the funnel of the processor as the motor is running, or pour the oil into your bowl and whiz again with a stick blender. It will make a sauce that is more liquid than a salsa, but soft and spoonable rather than a pouring sauce.
  1. Drain the jar of roasted peppers and put them into a food processor or into a bowl.
  2. Take the stalks off the red chiles, and deseed them if you don’t like it really hot. Add to the processor or bowl.
  3. Tip in the garlic clove, and lime zest and juice. Cut the stalks off the cilantro and add these, too. Process or whiz with a stick blender until paste-like.
  4. Add the cilantro leaves and salt and process or blend again, then pour the oil down the funnel of the processor as the motor is running, or pour the oil into your bowl and whiz again with a stick blender. It will make a sauce that is more liquid than a salsa, but soft and spoonable rather than a pouring sauce.

Additional Information

MAKE AHEAD NOTE: The sauce will keep in fridge in covered container for up to 1 week. Stir or shake well before use.

MAKE AHEAD NOTE: The sauce will keep in fridge in covered container for up to 1 week. Stir or shake well before use.

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What 1 Other has said

  • I tied this with a few variations, like adding more coriander. It was just divine. The easiest dip and the favorite in a party.

    Posted by ptnada on 2nd May 2015
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