Brown Kebab Shop Chilli Sauce

Ingredients

• 1.25 Carrots (medium, unpeeled and roughly chopped)
• 4 Green finger chillies (roughly chopped)
• 1 White cabbage (large wedge, roughly chopped; wedge size not specified)
• 1 Celery (whole stick, including leafy tops, roughly chopped)
• 0.25 White onion (small, roughly chopped)
• 3 sprigs Fresh parsley (include stems)
• 3.5 tbsp Öncü Spicy Biber Sauce (level tablespoons)
• 3.5 tbsp Öncü Tomato Paste (Domates Salçası) (level tablespoons)
• 1.5 tsp Cumin powder
• 1.5 tsp Extra hot red chilli powder
• 0.25 tsp Black pepper
• Cold water (a splash for blending, plus extra as needed for consistency)
• 5 tbsp Olive oil

Steps

1. 1

   Put the chopped carrots, green finger chillies, cabbage, celery, onion, parsley, pepper and tomato pastes, cumin, chilli powder, and a splash of cold water into a deep jug.

2. 2

   Plunge a stick blender into the mixture and blend in quick bursts. Add a little more cold water if needed to keep the blades moving; stop when the vegetables are broken into a coarse, gravel-like texture rather than a smooth purée.

3. 3

   Transfer the mixture to a container. Fold in the olive oil by hand with a spoon until the sauce is glossy and slumps easily.

4. 4

   Cover the container tightly and refrigerate overnight so the flavors and color can develop.

Notes

The post says the sauce makes about 300 ml and describes an overnight rest; it does not specify an exact chilling duration beyond overnight. Cabbage wedge size and the amounts of water are not specified.

Nutrition per serving

• sauce
• dip
• vegetarian
• vegan
• gluten-free
• no-cook
• spicy
• make-ahead