Neil Perry’s Chilli Sauce – Dani Valent

Neil Perry’s Chilli Sauce

Adapted from Neil Perry’s new cookbook, Spice Temple

Thermomix version by Dani Valent

Serve this as a dipping sauce for dumplings or as a condiment. (Actually I have been putting it on everything, including toast with avocado.)

Makes about 500 ml (2 cups).

Ingredients

  • 500 grams fresh long, red chillies, seeds removed
  • 3 cloves garlic, peeled
  • 300 grams canola oil
  • 2 tsp sea salt
  • 1 tbsp white sugar
  • 50 grams light soy sauce

Method

  1. Place chillies and garlic into mixing bowl and process 15 sec/speed 4.5, until you have a rough paste.
  2. Whilst mixing on speed 3, gradually add the oil through hole in mixing bowl lid, blending to a smooth consistency.
  3. Add the salt and sugar to mixing bowl and cook 20 min/100°C (212°F)/speed 1, then 25 min/Varoma/speed 1 until the sauce has turned bright red and the raw taste has cooked out.
  4. Add soy sauce and stir 15 sec/speed 2. Taste and adjust the seasoning.

Stored in a sterilised jar, this chilli sauce will keep indefinitely in the fridge.

spice temple
I love my Elk top & Obus pants

What's this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

What do members love about the site?

Become A Member

© Dani Valent 2020