You need to put celery, shallots, red onion and Japapeno peppers in a food processor and blend until it becomes a fine paste. Put this mixture, tomato puree and chopped tomatoes in a saucepan and put on a low heat. A few minutes into cooking put 1/2 fresh lemon juice, a few splashes of tabasco sauce and crushed garlic clove. Leave on a low heat for 15 minutes, then add chopped leaf parsley and a drizzle (3 tablespoons) of olive oil, few grinds of salt and pepper. Leave for at least 4 hours in a fridge before serving.

Chili sauce is best served chilled. Serve alongside grilled chicken, Lamb Koftee or Other Grilled meats. Pitta bread for a side and rice and salad (tomato, cucumber and lettuce) to accompany meats.

Enjoy!

Servings=6 Nutritional data per serving: calories 80, fat 3g, protein 2.5g, carbohydrates 13g, sodium 373mg, dietary fiber 2.3g.

Nutritional data in these recipes is approximate. It is provided by manufacturers or through analysis with industry software that uses USDA data. Persons on special diets requiring more specific nutrient data should consult a physician or registered dietician.