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Blackened Chilli Kebab Sauce

by Josh Katz from Berber & Q

Pile skewered meat or vegetables into pita and drizzle with this fermented chilli sauce from Berber & Q for the perfect kebab.

From the book

Josh Katz


5–6 Scotch bonnet chillies, thinly sliced
1 tsp salt
1kg red peppers (6–7 peppers)
250g large red chillies
50ml white wine vinegar
50g caster sugar

Essential kit

You will need: a food processor.


Put the Scotch bonnet chillies in a storage container and sprinkle with salt. Set aside to ferment for 3 days, during which time the chillies should start to break down and noticeably change in composition to a softened mass.

Once the Scotch bonnets are ready, blacken the red peppers and red chillies on or under a grill, or simply on the naked flame of your stovetop, until blistered and blackened all over. Transfer to a bowl and cover with clingfilm immediately so that they sit in their own steam for 10–15 minutes, which should help to loosen the skin for peeling. Peel the peppers and remove the stalks and seeds, then roughly chop them.

Warm the vinegar in a small saucepan over medium heat, then add the sugar and stir to dissolve. It should be the correct balance of sweet and sour. Transfer the fermented Scotch bonnets, the chopped peppers and chillies to a food processor and blitz with the vinegar mixture until smooth. Season with salt to taste, decant into a bottle and refrigerate until required. The sauce should keep for 4–5 days, if not longer.


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From the book: Berber & Q

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