Chili flakes and red pepper paste bloomed in hot olive oil are balanced with vinegar and garlic into a deep red sauce. A few drops are enough to spice up a late-night snack — this low-calorie sauce is the fiery companion to grills and meze.
Warm the olive oil gently, add the chili flakes and isot pepper, and toast for 1-2 minutes just until fragrant, without letting them burn.
Add the red pepper paste, garlic, vinegar and salt, and cook over low heat for 8 more minutes, stirring.
Remove from the heat and let it rest at room temperature for 20 minutes; the flavours meld together in this time.
Transfer to a glass jar and store in the refrigerator.
Don't over-toast the chili flakes in the oil — if they scorch, the sauce takes on a bitter, acrid taste. This recipe contains no known allergens.
Sos bana beklediğimden çok daha acı geldi, isot biberini yarıya indirsem tadı çok mu hafifler? Elma sirkesi yerine limon suyu kullanmak dengeyi nasıl etkiler merak ediyorum.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.