Anna’s Somali-Inspired Hot Chilli Sauce


(Makes 1 cup)

  • 4 red habanero chillies

  • 2 tomatoes

  • 10 (50g) seedless dried dates

  • 2 tablespoons tamarind puree

  • 2 tablespoons olive oil

  • 2 cloves garlic, peeled

  • 1 teaspoon salt



Place all ingredients in a blender. Pulse until smooth.

STEP 2.    

Transfer to a small pot over low heat. Cook for 20 minutes, stirring occasionally or until hot, bubbling and combined.

STEP 3.    

Spoon into sterilised jars. Allow to cool for capping with a lid. Refrigerate once cool. Sauce will keep in the fridge for 1 to 2 weeks.


  • You can add a teaspoon of sugar or a squeeze of lemon to achieve balance in sweetness and acidity

  • Remove the seeds to reduce the heat intensity