Culinary Hotline - 27 July 2022

We’re getting hot in the kitchen with all things SPICY!

Serves: 2-4
Time: 30 minutes
Recipe by: Clem Pedro 


For the hot smoked chilli sauce
To roast the vegetables:
8 jalapeños
1 red onion, cut into thick wedges
8 cloves of garlic, in their skins
2 red peppers, cut into large chunks
2 tomatoes, halved
4 Tbsp olive oil
salt to taste

To complete the sauce:
3 Tbsp Woolies chipotle peppers in adobo
1 Tbsp dried oregano
1 Tbsp paprika
¼ Cup white or brown vinegar
2 Tbsp brown sugar
salt to taste
About ½ cup water

Serve with:
toasted ciabatta bread
Woolies Halaal free range dhania lamb sausages
carrot batons

For the Jalapeno Bombs:

To stuff the jalapeño:
10 Jalapenos, split down the side with the seeds and ribs removed.
250g cream cheese
4 Tbsp chives, finely chopped
100g mozzarella, grated
100g Klein River Oak smoked Stanford full fat hard cheese, grated
4 Tbsp habanero peri-peri sauce
½ habanero, finely chopped, seeds and ribs removed.

About 1kg sausage, meat removed from its casing

For the crumb:
2 Cups of flour, seasoned with salt and freshly ground black pepper
4 eggs, beaten
400g panko crumbs

sweet chilli sauce, to serve

For the Tikka Masala:
500g sliced chicken breast
2 fresh large tomatoes grated
½ medium onion sliced
½ green pepper sliced
½ red pepper sliced
2 Tbsp mixed medium masala
½ tsp crushed garlic & ginger
3 Tbsp olive oil
¼ teaspoon fine salt


For the hot smoked chilli sauce:
Add you jalapenos, onion, garlic, red peppers and tomatoes to a large oven roasting tray. Coat them in some olive oil and season with salt. Roast your ingredients in an oven preheated to 180°C for 35 minutes or until the veggies are cooked through and slightly charred.
Remove the garlic from their skins and combine with all the other ingredients in a jug blender. Add the chipotle sauce and the adobo sauce, dried oregano, paprika, vinegar and brown sugar. Add half the water and blend until smooth, if the mixture is too thick add a little more water until the ingredients blend easily.
You can also blend in batches if your blender is too small.
Pass your sauce through a strainer directly into a pan and simmer for 5 minutes on a medium heat. If you prefer a more chunky sauce you can pour the sauce directly into the pan.

Taste if extra seasoning is needed before storing in a jar and cooling before keeping in the fridge.
This is a fresh sauce without any preservatives so be sure to finish it within 3 days.
When serving spoon your sauce, spoon some in the centre of a platter and gently spread out, drizzle over some olive oil and serve with lightly toasted slices of ciabatta, grilled dhania sausages cut into chunks and carrot batons for a little fresh crunch.

For the Jalapeno Bombs:
Keep the stems of your jalapeños attached to use as a handle. Combine the cream cheese, chives, cheeses, peri-peri sauce and chilli.
Carefully stuff your peppers being careful not to break them. Divide the sausage into 10 portions and flatten making it easier to coat your peppers, leaving the stem uncovered.
Coat the wrapped peppers in the season flour dusting off the excess before rolling in the beaten egg then the panko. For an extra crunchy coating, roll the crumbed popper in the egg again then give it a second coating of panko.
Place your poppers in a roasting tray.
Set your poppers aside while preheating your oven to 180°C. Cook your poppers for 15 minutes a side or until the panko turns a golden brown.
Allow them to cool slightly before serving with sweet chilli sauce

For the Tikka Masala:
Add onion into a pan with olive oil on medium heat. Once the onions have softened releasing the sweetness, add crushed garlic & ginger, mixed masala, chicken & salt. After 10 minutes when the chicken has taken on the colour of the masala, add green & red pepper. After 2 minutes add the grated tomatoes & allow to simmer until all the water evaporates & voila.

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