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You know the sauce, bright red, punchy, a bit spicy and it makes everything taste better. The one the kebab shop squeezes over your doner at midnight. But, did you know, it’s a handful of cupboard staples and 15 minutes on the hob.
This kebab shop chilli sauce recipe is chunky rather than smooth, dead easy to customise and keeps well in the fridge for the week. Use fresh homegrown chillies if you have them, frozen ones work a treat too, or grab whatever red chillies are available at the supermarket.
No fancy kit required. No fermentation. Just tons of flavour, fast.
Table of Contents
Why This Kebab Shop Chilli Sauce Works
The short cook time is the key. Just 15 minutes on a gentle simmer is enough to meld the tomato sweetness, garlic depth and chilli heat together, while knocking the raw edge off the vinegar. It’s long enough to develop flavour, short enough that the sauce keeps its brightness.
The olive oil is optional, but worth including if you want that slightly silky, luxurious mouthfeel you get from a proper kebab shop sauce. Cumin and paprika do the heavy lifting on the spice profile, warm, earthy and just complex enough to taste like you’ve been at it all afternoon.
Which Chillies Work Best?
You want chillies with a balance of sweetness and heat rather than pure fire. CC Piri Piri, Ring of Fire, Jalapeños, or Cayenne all work well. If you’re using CC Jalapeños, start with six and add more if you want more kick. For milder shop-bought Jalapeños, you might want seven or eight.
Frozen homegrown chillies are absolutely fine here since the sauce is cooked. If you grew more than you could eat this season, this is a perfect recipe to work through the stash.
Pro tip: Don’t over-blend. A rough, chunky consistency is what gives kebab shop chilli sauce its authentic character. Smooth it out too much and it loses that freshness and body.
Kebab Shop Chilli Sauce
Equipment
- 1 Blender or food processor
- 1 Saucepan
- 1 Chopping board
- 1 Knife
- 1 Clean jar
- 1 Tbsp Measure
- 1 Tsp Measure
Ingredients
- 6 Chillies Jalapeños, CC Piri Piri, Ring of Fire or similar, adjust to heat preference
- 400 g Chopped tomatoes
- 1 tbsp Tomato purée
- 6 cloves Garlic roughly chopped
- 2 tbsp Olive oil optional but it adds creaminess
- 1 tbsp White wine vinegar
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Ground cumin
- 2 tsp Paprika
Instructions
- Roughly chop the chillies and garlic. You want texture here, not a fine purée. Keep it chunky for that authentic kebab-shop mouthfeel.
- Blend everything together. Add the chillies, garlic, tinned tomatoes, tomato purée, olive oil, white wine vinegar, salt, sugar, cumin and paprika to a blender. Pulse until you have a rough, chunky consistency, don’t go smooth.
- Transfer to a saucepan and bring to a gentle simmer, stirring occasionally. Simmer for 15 minutes. If you want a thicker sauce, just let it go a bit longer.
- Cool and jar it up. Let the sauce cool slightly, then decant into a clean jar. Keeps in the fridge for about a week.
Taste and Adjust
- Once it’s had its 15-minute simmer, give it a proper taste. Every batch of chillies is different, and tinned tomatoes vary in sweetness and acidity. Here’s how to balance it:
- Too sharp? Add a pinch more sugar.
- Needs more brightness? Add a splash more vinegar, a little at a time.
- Want it creamier? Increase the olive oil slightly.
- Too spicy? Stir a spoonful of mayo or yoghurt through when serving.
Ways to Use Your Kebab Shop Chilli Sauce
- The classic, drizzle generously over grilled meat, salad and flatbread.
- As a dip for chips or pittas.
- With pork and sauerkraut for a punchy, tangy lift.
- As a base for a quick spicy tomato stew: add stock, whatever veg you have and simmer.
Tips and Variations
- Tomatoes: Tinned tomatoes give you consistent acidity every time. If using fresh, cook a little longer to break them down.
- Spice level: Swap to milder chillies or reduce the quantity. Smoked paprika instead of regular adds another layer.
- Texture: Rough blend is the authentic move. If you prefer smooth, blend longer and strain.
- Storage: Use a sterilised jar and keep it refrigerated. Best within a week, freezes well for up to three months.
Frequently Asked Questions
How long does kebab shop chilli sauce keep in the fridge?
About a week in the fridge, stored in a clean jar. No preservatives beyond vinegar and salt, so fresher is better for flavour. Freeze in portions for up to three months if you want to make a bigger batch.
Can I use fresh tomatoes instead of tinned?
Absolutely. Use ripe tomatoes and cook a little longer to break them down. Tinned tomatoes are just more convenient and give consistent results.
Can I make this sauce without olive oil?
Of course. Vegetable oil works fine. The olive oil adds creaminess and a bit more flavour, but it’s optional.
How do I reduce the heat without losing flavour?
Remove seeds and membranes from your chillies before blending, use fewer chillies, or add a touch more sugar. Serving with something creamy like mayo or yoghurt on the side also tames the heat without changing the sauce itself.
Can I freeze homemade chilli sauce?
Yes. Freeze in small portions for up to three months. Thaw in the fridge overnight and give it a quick stir before serving.
Quick Kebab Shop Chilli Sauce Recipe Summary
Roughly blend 6 chillies, 6 garlic cloves, 1 tin chopped tomatoes, 1 tbsp tomato purée, 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp salt, 1 tsp sugar, 1 tsp cumin and 2 tsp paprika. Simmer for 15 minutes. Cool, jar, refrigerate.
Making your own kebab shop chilli sauce means you control the heat, the freshness and exactly what’s going into it. No additives, no watery flavourless disappointment, just a tasty sauce that’s worth the 15 minutes.
If you’ve got homegrown chillies and you’re wondering what to do with them, this is one of the quickest and most satisfying ways to use them. Adjust the heat to your liking, experiment with the spice ratios, and make it your own.