Spicy Garlic Sauce by the Egyptian Magician

Ingredients

• 2 cup chili peppers (Use fresh peppers; roughly chopped if needed to fit the roasting dish.)
• 1 cup Thai peppers (Use fresh Thai chilies; adjust the variety or amount for desired heat.)
• 1 cup garlic cloves (Peeled.)
• 3 cup olive oil (Pour over the peppers and garlic until all ingredients are covered.)
• 1 tbsp salt (The transcript says one spoon; interpreted as 1 tablespoon.)
• 1 tbsp sugar (The transcript says one spoon; interpreted as 1 tablespoon.)
• 2 tbsp vinegar (Type not specified; white vinegar or apple cider vinegar may be used.)
• 2 tbsp starch (Type not specified; cornstarch is a practical interpretation.)
• 1 tbsp smoked paprika (The transcript says one spoon; interpreted as 1 tablespoon.)
• 0.25 tsp ground cumin (The transcript says a quarter spoon; interpreted as 1/4 teaspoon.)
• 3 ice cubes (Used to cool the roasted mixture during blending.)
• 0.5 lemon juice (Juice of half a lemon.)

Steps

1. 1

   Preheat the oven to 80°C (175°F). Prepare a deep, oven-safe roasting dish or Dutch oven; the low temperature is intended for a slow roast.

2. 2

   Place the chili peppers, Thai peppers, and peeled garlic cloves in the roasting dish.

3. 3

   Pour in the olive oil, making sure the peppers and garlic are fully covered with oil. Add more oil only if necessary to cover the ingredients.

4. 4

   Slow-roast the pepper and garlic mixture for about 40 minutes at 80°C (175°F), until the peppers and garlic are softened and fragrant. Do not let the oil smoke or the garlic brown aggressively.

5. 5

   Remove the roasting dish from the oven and let the pepper-and-garlic mixture cool until it is safe to blend. Reserve the roasting oil with the solids.

6. 6

   Transfer the cooled roasted peppers and garlic, along with their oil, to a blender. Add the salt, sugar, vinegar, starch, smoked paprika, and ground cumin.

7. 7

   Add the three ice cubes and the juice of half a lemon.

8. 8

   Blend until the sauce is smooth and thoroughly emulsified. Stop and scrape down the sides as needed, using care because the mixture contains a large amount of oil and spicy peppers.

9. 9

   Taste the sauce and adjust the seasoning or acidity if desired. Transfer it to a clean container and cool completely before refrigerating.

Notes

The transcript does not specify the pepper varieties for the first 2 cups, the vinegar or starch type, or the exact meaning of “spoon”; those quantities were interpreted as tablespoons except for the stated quarter spoon of cumin, interpreted as 1/4 teaspoon. The unusually low roasting temperature was preserved as 80°C. Store refrigerated in a clean, airtight container; keep the surface covered with oil and use a clean spoon.

Nutrition per serving

• sauce
• condiment
• spicy
• garlicky
• vegetarian
• vegan
• gluten-free
• roasted