Chilli Sauce

This sassy sauce from Mike Robinson is perfect for adding a little pizzazz to poultry and makes a perky partner for meat
By Mike Robinson
Chilli Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cm ginger, finely chopped
  • 8 tomatoes, skinned, deseeded and chopped
  • 2 red bullet chillies, very finely chopped
  • bunch of coriander, finely chopped
  • black pepper
  • 1 tsp caster sugar
  • 1 tsp malt vinegar


1. Heat the oil in a frying pan over a medium heat and gently fry the onions, garlic and ginger until softened but not brown.

2. Add tomatoes and chilies and cook for a few minutes more. Add the rest of the ingredients and simmer for a further 5 minutes.

3. Season to taste with salt and freshly ground black pepper and serve immediately. The sauce is perfect with red meat and poultry.

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