Roasted Tomato, Bell Pepper & Bird's Eye Chilli Sauce

Ingredients

• 1kg ripe tomatoes, halved

• 2 red bell peppers, deseeded and quartered

• 2 red onions, peeled and quartered

• 1 whole bulb garlic, halved horizontally

• 6–10 bird's eye chillies (adjust to your preferred heat level)

• 4–6 tbsp extra virgin olive oil

• 2–4 tbsp white wine vinegar

• 1 tsp sea salt (or to taste)

• ½ tsp black pepper

Method

1. Roast the vegetables

   • Preheat the oven to 220°C (200°C fan).

   • Arrange the tomatoes, bell peppers, onions, garlic, and bird's eye chillies on a large roasting tray.

   • Drizzle with a little olive oil and season lightly with salt and pepper.

   • Roast for 40–50 minutes, turning once halfway through, until the vegetables are softened and lightly charred around the edges.

2. Cool slightly

   • Remove from the oven and allow to cool for 10 minutes.

   • Squeeze the roasted garlic cloves from their skins.

3. Blitz

   • Transfer all the roasted vegetables and any juices from the tray to a food processor.

   • Blend until smooth.

4. Adjust consistency and flavour

   • With the processor running, slowly add the extra virgin olive oil.

   • Add the white wine vinegar a tablespoon at a time, tasting as you go.

   • Continue blending until you reach your desired consistency—chunky, smooth, thick, or pourable.

   • Season with additional salt, pepper, vinegar, or olive oil as needed.

5. Store

   • Transfer to sterilised jars or bottles.

   • Refrigerate and use within 1–2 weeks.

Notes

• For a smokier flavour, roast the vegetables until heavily charred.

• For a milder sauce, remove the seeds from some or all of the bird's eye chillies.

• For a thinner hot sauce consistency, add a little warm water while blending.

• The flavour improves after resting in the fridge overnight, allowing the vinegar and roasted vegetables to meld together.