Made by sautéing and simmering red chili peppers with tomato paste, this sauce is a classic Turkish accompaniment to kebabs and doner. Its tangy heat balances rich meats.
Heat the olive oil, then add the chopped chili peppers and garlic. Sauté until softened.
Add the tomato paste and sauté for 2–3 minutes to cook off its raw taste.
Add the water and vinegar. Simmer over low heat, stirring occasionally, until the sauce thickens.
Season with salt and remove from the heat. Once completely cool, serve the sauce with kebabs, doner, or grilled meat.
Allergen: In its basic form, this sauce contains no common allergens. Important: Wear gloves when chopping the chili peppers; their juice can make your hands burn for a long time. Caution: The heat level varies by pepper variety. Start with a small amount the first time and add more to taste.
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