Roasted Chilli Sauce
Smoky and fiery, this chilli sauce goes with just about anything. But especially good with a grilled cheese avo...give it a whirl.
This is one of those sauces that can make very simple food feel completely irresistible. Roasted chilli sauce is smoky, savoury, slightly sweet and packed with deep roasted flavour, with just enough heat to keep things interesting. It is the kind of sauce you make once and then find yourself putting on absolutely everything.
For the hero serving, I love it spooned generously over grilled avocado halves with bubbling, melty cheese, then finished with fresh red onion, coriander and a squeeze of lime. The creamy avocado and rich cheese provide the perfect backdrop for the bold, smoky chilli sauce, while the fresh salsa-style toppings bring crunch, acidity and freshness.
Think of the sauce as the main event, the avocado is simply one delicious way to show it off.
Serving Suggestions
Grilled avocado with cheese
Grill avocado halves until lightly charred, top with a good melting cheese and grill until bubbling. Spoon over the roasted chilli sauce and finish with finely sliced red onion, fresh coriander and lime.
Eggs
Drizzle over fried, gratin egg cups or scrambled eggs, or add a spoonful to shakshuka or baked eggs.
Tacos
Use as a taco sauce with grilled vegetables, prawns, chicken, fish, beans or crispy potatoes.
Grilled corn
Slather over charred corn and finish with lime, coriander and crumbled feta or queso fresco.
Roasted vegetables
Spoon over roasted cauliflower, pumpkin, sweet potato or eggplant just before serving.
Grilled cheese
Use as a condiment with grilled halloumi, paneer or other melty cheeses.
Meat and seafood
Serve alongside roast chicken, steak, prawns or fish as a punchy finishing sauce.
Potatoes
Drizzle over crispy roast potatoes, wedges or smashed potatoes with a little sour cream or yoghurt.
Beans and grains
Stir through warm beans, lentils, rice or grains for an instant flavour boost.
Brunch bowls
Add a spoonful to avocado, eggs, roasted vegetables and grains for a seriously good breakfast bowl.
As a dip
Serve warm or at room temperature with tortilla chips, flatbread, crackers or crudités.
On sandwiches and burgers
Spread it onto burgers, wraps or sandwiches in place of ordinary relish or hot sauce.
With yoghurt
Swirl through thick Greek yoghurt for a creamy chilli dip or sauce, particularly good with grilled vegetables or flatbreads.
Need
- 2 fat red chilli whole
- 2 capsicum/bell pepper red, large, whole
- 2 cloves garlic
- 4 tomatoes, whole
- 1 red onion peeled, halved
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons cumin seeds
- 2 Teaspoons coriander seeds
- 2 Pinches pink salt flakes BUY
- 2 Tablespoons raw sugar
Do
- 1
Preheat oven to a grill function (remember not all ovens are born equal!!) to around 250ºC or hotter if possible. Line a baking tray with paper and place the chiles, capsicum, garlic and tomatoes onto the tray. Roast until skins are charred and softened. Remove from the oven and cover whole tray with foil until food has cooled enough to handle.
- 2
Meanwhile, place remaining ingredients into Thermomix bowl and chop 4 sec/speed 5. Scrape down sides of bowl and saute 5 min/120°C/speed 2.
- 3
Place all roasted veggies including juice and skins into Thermomix bowl and blitz 10 sec/speed 10. Pour into sterlised jars and seal. Use as suggested or just as a spicy version of tomato sauce, on anything you may use tomato sauce on….or chilli sauce for that matter.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
