Liquid red chilli

Liquid red chilli

By
From
Cairo Kitchen
Photographer
Jonathan Gregson

This chilli sauce is more intense than the roasted version and is the one most often used to spice up koshary.

Ingredients

Quantity Ingredient
250ml olive oil
500g fresh red chillies
1 lemon, juiced

Method

  1. Put 250 ml water, the olive oil and red chillies together in a pan and boil for about 15 minutes.
  2. After boiling, blend all the ingredients well until they get soft. The sauce is ready to serve when cool.
  3. This sauce can be stored in the fridge for up to 10 days.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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