The seeds, of course, are strong. But did you know, that the strength is especially in the strings (which hold the seeds) and at the top of the chili? So if you use these, you can again get a slightly stronger chili sauce and easily adjust a little on the strength. Home» English» Turkish recipes» Dips» Homemade turkish chili sauce Homemade turkish chili sauce Dips, English, Turkish recipes I’ve taken a closer look at the chili varieties, you can buy. Of course, they are crucial to how strong a chili paste / chili sauce you get. Some will say it’s the chili sauce that does it all – whether it’s a good experience or not. After all, I would always say, that it is the meat – the kebab is the most important thing. If there is enough lamb meat in the mix, adjusted with fat etc. And of course if the salad is crispy and the bread is fresh and home baked.

Kebab House Chilli Sauce 500ml Hot Sauce Bottle Regal Bakery Kebab House Chilli Sauce 500ml Hot Sauce Bottle

But I’m basically not that much of a fan for chili sauce – or anything strong in any way. So right there I’m pretty boring. On the other hand, my husband loves chili sauce as much as I … don’t like it. And especially if it’s a good homemade one. Family recipe for turkish chili sauce: Listen I just came on here to kindly ask if anyone knows a kebab chilli sauce recipe that does not call for ketchup as some parts of the UK make their own without ketchup and hoping someone might know. Why I don’t know, but it seams nearly impossible to find a chili sauce, that reminds of what you can get from the shawarma house.And that sauce is really a great feature for a lot of cooking. In any case, we eat chili sauce together with many things at home, whether it’s for meat, vegetable dishes or soups. And what about you Camilla – why bother making chili sauce at all, when you don’t eat it yourself “?? Well, this one is exactly what I eat! I actually like it, because it highlights a lot of the food in a pretty good way. It is just strong and well seasoned, so that it does not overdo it all, but just supports and highlights. But again …. it depends on which chili you choose 😉 Allright – there are a lot of good ones. But I often hear, that it is not quite the same – that something is still missing before it tastes precisely right. If you can, look for the varieties jalepeno or even cayenne if you want something that is nicely strong. Jalepeno is the mild of the two (ml 2500-5000 Scoville, where Tabasco and cayenne lying on ml 30000-50000 scoville). There is a difference, so it all depends on what you like. And how much you dare and how many chili you spend. Try it : pippitysqueakity the many many shops who do not use ketchup as reluctant to share their recipe thats why.

Chilli sauce recipe | BBC Good Food

If you don't believe me then why not radomly call a kebab shop in Middlesborough or Carlise or anywhere between those two places and ask them if they make their chilli sauce fresh and most will tell you they do. So that’s why I’ve been looking around on a few recipes. But I always end up with this family recipe. It’s the one for turkish chili sauce. The one that works best, tastes correctly and is easy to make. So you’ll have it here in just a moment. So, it is a little taste and pleasure what exactly you like best. But try it. It’s easy to make the chili sauce, so if it gets too mild, just dilute with some plain chili powder (or buy some of the strong chili, puree them and add). If, on the other hand, it becomes too strong, then you just adjust with a little more tomato puree. Then you absorb the chili flavor a bit.BurpeesAreTheWorkOfTheDevil depends on the area of the UK, some areas most places use a ketchup based chilli, some areas make their chilli sauce from scratch using ketchup, some areas make their chilli sauce using ketchup, I know this for a fact as I use to work in catering when I was younger but I didn't make note of the recipes sadly. Of course, it means the world, what kind of chilli you use. Unless you are a super chili enthusiast, who grows them yourself and knows a whole lot about varieties, care, conditions and not least strengths, you will probably dive into the nearest supermarket (or ethnic greengrocer) like me and find some chili that looks nice. And then you use them.