Ingredients
- 2 red chillies, finely chopped
- 2 tbsp tomato purée
- 1 tbsp red wine vinegar or lemon juice
- 1 tbsp olive oil
- 1 tsp sugar or honey
- ½ tsp salt
- Optional: pinch of smoked paprika or chilli flakes
Nutrition (per serving)
- Calories: 45
- Protein: 1g
- Fat: 1g
- Carbs: 9g
Method
- Start with the base – Heat the olive oil gently in a small pan over low heat. Add the chopped chillies and cook for 1–2 minutes until softened, not browned.
- Build the sauce – Stir in the tomato purée, vinegar, sugar, and salt. Let it simmer gently for 2–3 minutes until smooth and glossy.
- Adjust the heat – Taste and tweak. Add more sugar to soften, more vinegar to sharpen, or chilli flakes if you want extra heat.
- Cool before serving – Take the pan off the heat and let the sauce cool slightly. It will thicken as it rests.
Notes
For a smoother sauce, blend briefly once cooled. For a looser pour, add a splash of water while warm.