Pomegranate hot sauce
LEVEL: Advanced
INGREDIENTS
SERVES 5-650g dried red chillies
1 tsp paprika
1 tsp cumin seeds
1 tsp coriander seeds
1 garlic clove, sliced
5 tbsp olive oil
2 tbsp pomegranate molasses
salt and ground black pepper
METHOD
Be warned, this sauce is very, very hot – just how I like it! If you want a milder version go for large dried red chillies – you can often find them in Asian grocers or order them online. It’s great with grilled meats or in place of some mustard on a burger. For something with the same pomegranate base, but a sauce you could serve to all palates, try my Pomegranate Ketchup (page 23).
Put the chillies in a bowl and pour over enough boiling water to cover. Set aside to soak for 30 minutes. Drain well, discarding any stalks you see floating around and tip the soaked chillies into a mini blender.
Toast the paprika, cumin and coriander seeds in a dry frying pan for 10-20 seconds until fragrant. Add the garlic to the pan with 1 tablespoon of the olive oil. Cook for another 10 seconds.
Add the spiced oil to the blender with the remaining oil and the molasses. Whizz to chop finely then season to taste.
