Anna’s Somali-Inspired Hot Chilli Sauce


(Makes 1 cup)

  • 2 tomatoes

  • 4 red habanero chillies

  • 2 cloves garlic, peeled

  • 2 tablespoons tamarind puree

  • 10 (50g) seedless dried dates

  • 2 tablespoons olive oil

  • Salt, to taste



Chop the tomatoes, chillies and garlic. Place into a blender with the tamarind, dates, oil and salt. Pulse until smooth.

STEP 2.    

Transfer mixture to a small pot over low heat. Cook for 20 minutes, stirring occasionally or until slightly thickened.

STEP 3.    

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