Description

Chilli sauce adds heat and colour to almost anything you put it on. For many Pakistanis, no snack is complete without a little red sauce on the side.

Use it as a dip for samosas, spring rolls, pakoras, nuggets and fries. Spread it generously on burgers, shawarma, paratha rolls and sandwiches. It’s also a great addition to chaat, giving it a spicy, tangy kick.

In cooking, chilli sauce is a key ingredient in Pakistani-Chinese dishes. Add it to chow mein, chilli chicken, manchurian and fried rice to get that restaurant-style flavour. It also works well in marinades for chicken wings, kebabs and tikka.

The flavour is spicy with a slight tang and a hint of sweetness, just how most Pakistanis like it. It’s hotter than ketchup but still balanced enough for everyday use.

If you prefer milder flavours, mix it with ketchup or mayonnaise to make a quick dip that’s perfect for kids and guests who don’t like too much heat.

During Ramadan, chilli sauce is always on the iftar table next to the pakoras and samosas.

Keep a bottle on the dining table or in the fridge door for quick access. A little goes a long way, so one bottle lasts a good while.

Store it in a cool place before opening and in the fridge after opening. Always close the cap tightly to keep it fresh.

If you love spicy food, keep a bottle of chilli sauce in your kitchen and add a little heat to every meal.