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Kebab House Chilli Sauce

Chester Fopdoodle said:
200g white cabbage (the more you add the thicker it’ll be)
Tin of tomatoes
fresh chillies (as many as you want depending upon how hot you want it)
salt and pepper
lots of lemon dressing (the bottled stuff you can get from ethnic food shops and I think I’ve seen it in Sainsbury’s

blend in a blender

chill in fridge and use liberally

you can play about with herbs and maybe mint sauce if you fancy but the above should give you the old fashioned kebab shop chilli sauce from a time before they all started buying the stuff in
Click to expand...
I forgot to add, a couple of tablespoons of relish. Something like tomato and chilli burger relish (Branstons or own brand)
 

Chester Fopdoodle said:
200g white cabbage (the more you add the thicker it’ll be)
Tin of tomatoes
fresh chillies (as many as you want depending upon how hot you want it)
salt and pepper
lots of lemon dressing (the bottled stuff you can get from ethnic food shops and I think I’ve seen it in Sainsbury’s

blend in a blender

chill in fridge and use liberally

you can play about with herbs and maybe mint sauce if you fancy but the above should give you the old fashioned kebab shop chilli sauce from a time before they all started buying the stuff in
Click to expand...
How long does it last in the fridge?
 
I’ve never had a decent kebab in Sunderland.

It shouldn’t be hard.

London kebab:

Warm the bread, open it, fill it with meat, say ‘chilli sos boss?’ and add if requested. Top with lettuce, onion, tomato, cucumber and macerated red / white cabbage, finger chillis and a wedge of lemon.

Sunderland kebab:

‘Chips or salad?’

‘Nee shite on mine mate’

cold pitta on top of meat and plain salad in a polystyrene box. Too many takeaways are a Jack of all trades and a master of none. Hope that German place opens soon. Food of gods if done right.
 
Hansel said:
I cook it and let it cool. Really to extend the shelf life due to the cabbage.
Click to expand...
I’ve never tried cooking mine as I just make it when I need it, For me and from what I remember from the Cafe Kebab/Hotline/Street Cafe times is that the chilli sauce always tasted “fresh” rather than the factory made bottled shite they use nowadays. But kebabs in general have all gone the same way, they all seem to use the same meat supplier too so it’s hard to tell one from another.
 
Deckchair said:
I’ve never had a decent kebab in Sunderland.

It shouldn’t be hard.

London kebab:

Warm the bread, open it, fill it with meat, say ‘chilli sos boss?’ and add if requested. Top with lettuce, onion, tomato, cucumber and macerated red / white cabbage, finger chillis and a wedge of lemon.

Sunderland kebab:

‘Chips or salad?’

‘Nee shite on mine mate’

cold pitta on top of meat and plain salad in a polystyrene box. Too many takeaways are a Jack of all trades and a master of none. Hope that German place opens soon. Food of gods if done right.
Click to expand...
Problem for me is the meat is all the same. When I’ve had kebabs abroad it’s normally little shavings and not long strips of shite meat
 
Hyltons finest said:
Problem for me is the meat is all the same. When I’ve had kebabs abroad it’s normally little shavings and not long strips of shite meat
Click to expand...
Don’t even bother with them now locally, I just get a shawarma.

Baba’s on the west rd in Newcastle is the best kebab I’ve had in the NE.
 
Chester Fopdoodle said:
200g white cabbage (the more you add the thicker it’ll be)
Tin of tomatoes
fresh chillies (as many as you want depending upon how hot you want it)
salt and pepper
lots of lemon dressing (the bottled stuff you can get from ethnic food shops and I think I’ve seen it in Sainsbury’s

blend in a blender

chill in fridge and use liberally

you can play about with herbs and maybe mint sauce if you fancy but the above should give you the old fashioned kebab shop chilli sauce from a time before they all started buying the stuff in
Click to expand...
Might give that a go cheers 👍
 
Chester Fopdoodle said:
Don’t forget (as I did in my original post) the relish.
Click to expand...
Got some in the fridge already.
Chester Fopdoodle said:
200g white cabbage (the more you add the thicker it’ll be)
Tin of tomatoes
fresh chillies (as many as you want depending upon how hot you want it)
salt and pepper
lots of lemon dressing (the bottled stuff you can get from ethnic food shops and I think I’ve seen it in Sainsbury’s

blend in a blender

chill in fridge and use liberally
Click to expand...
I just did this and it’s a revelation.

Notes: Started with two chillies, but added a third to liven it up a bit. Used 50ml of the lemon dressing.
 
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