Jumbo Chilli Sauce
by Nigella. Featured in KITCHENIntroduction
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 teasingly as Jumbo due to his compact size.
I cannot have enough of this. I love it with prawns, with cold chicken, with chips, with everything.
For US cup measures, use the toggle at the top of the ingredients list.
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 teasingly as Jumbo due to his compact size.
I cannot have enough of this. I love it with prawns, with cold chicken, with chips, with everything.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 450ml / scant 2 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)
- 1 large (100g) bunch fresh coriander
- 1 - 2 teaspoons Maldon sea salt flakes or 1/2 - 1 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
- 1 - 2 teaspoons kosher salt or 1/2 - 1 teaspoons pouring salt (to taste)
- ½ cup peanut oil or other flavourless oil
Method
- Drain the jar of roasted peppers and put them into a food processor or into a bowl.
- Take the stalks off the red chillies, and deseed them if you don’t like it really hot. Add to the processor or bowl.
- 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.
- 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.
- Drain the jar of roasted peppers and put them into a food processor or into a bowl.
- Take the stalks off the red chiles, and deseed them if you don’t like it really hot. Add to the processor or bowl.
- 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.
- 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:
The sauce will keep in fridge in covered container for up to 1 week. Stir or shake well before use.
MAKE AHEAD:
The sauce will keep in fridge in covered container for up to 1 week. Stir or shake well before use.
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Show more commentsYUM!!!
This is a delicious dip. I had to make it as it’s all my favourite ingredients. It doesn’t disappoint. So good with Doritos. This will be a staple in my fridge from now on.
I used the juice of three limes - made it more tangy - Lidl do a 290g jar of cooked red peppers with garlic cloves; no need to drain the oil just to replace it with more oil - simply chuck the whole lot in and add some more oil to suit desired consistency. I can feel my insides warming up after just one taste !!!
I made this and it is the most delicious sauce I have ever made. I served this with some crispy crumb fish and my husband was drooling!
Been making this since the book came out. Always a hit! No one knows how much chilli and coriander they’re eating when they have this. So anyone that hates spicy things and coriander is totally oblivious. I present it as “capsicum dip” to chilli-averse guests, and I don’t dare mention the coriander either. Perfect for using up a bunch of sad-looking coriander.
Delicious! Recipe saved :)
Loved it! I just swapped the chili for one with chipotle in adobo sauce. And the salt with smoked salt.
To this basic (good) bunch of ingredients in the blender, I add a cup of walnuts and a teaspoon of ground cumin. I use 1/4 cup of extra virgin olive oil instead of the regular oil, and blend until it becomes a slightly chunky dip. Takes it over the top, and my guests always rave about it!
This was simply great. Another quick and easy sauce to use with lots of dishes and tortillas!
I tied this with a few variations, like adding more coriander. It was just divine. The easiest dip and the favorite in a party.