We recently moved from Chicago to Memphis. We dearly miss our family but we might miss the Chicago food even more. Since our move I have been trying my hand at recreating some of our favorites when we start to crave them.
Warm crispy falafel with spicy red sauce in a soft pita always hit the spot for us but figuring out what was in this magical spicy hot sauce seemed impossible. I tried my hand at several recipes I found online but my husband always found some critique and something missing. With a lot of trial and error I found the perfect recipe. I aim to have my husband say “it’s the best I have ever eaten” with every recipe I put on the blog and this Red Sauce Recipe got that stamp of approval so here you have it.
My secret to making this recipe taste authentic is a little magic spice called Sumac. It is easy to find at your local grocery store and can be used to sprinkle over salads and meats to give them a flavorful tang.
- 2 large red bell peppers chopped into 1 inch pieces
- 10-12 dry red chili peppers
- 4 cloves of garlic
- 1 teaspoon cumin powder
- 1 teaspoon sumac powder
- 1/2 teaspoon salt
- In a hot pan, dry roast the dry red chili peppers until they become fragrant and turn a darker hue and place aside.
- In the same pan on medium high heat, dry roast garlic until it starts getting light golden in places. This should take about 2 minutes
- Add chopped red bell pepper and continue to roast while continually tossing until it gets lightly charred in some places without it getting soft. This should take about 2 minutes.
- Let everything cool down just a little. You still want it to be warm, just not burning hot and if you have a blender that allows you to blend while hot then you can skip this step.
- Blend red bell pepper, garlic, dry red chili peppers, cumin, salt, and sumac together until it forms a smooth paste. You shouldn't need any water or oil.
- Transfer sauce to a glass jar or squeeze bottle and store and use for up to 2 weeks.