Khanya’s secret sweet fire sauce

Khanya's secret sweet fire sauce

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • makes 1 cup
  • Easy
  • 5 minutes
  • 15 minutes


  • 2 large red peppers
  • 2 T extra virgin olive oil
  • 1 t cumin seeds
  • 2 T balsamic vinegar
  • 2 T brown sugar
  • 1 T dried chilli flakes
  • 1 t Spanish smoked paprika
  • Sea salt, to taste

Cooking Instructions

Preheat the oven to 200°C. Wash the peppers, then rub with half the olive oil. Peel and quarter the onion and rub with the remaining olive oil. Bake for 12 minutes, or until the onion is soft and browned and the peppers are charred. Remove the peppers from the oven and place in a container covered with clingwrap to sweat for a few minutes.

Toast the cumin seeds in a dry pan until fragrant. Remove the peppers from the container, seed, peel and cut into chunks. Place in a bowl with the onion, cumin, balsamic vinegar, brown sugar, chilli flakes and paprika and blend with a stick blender until chunky. Season to taste. Serve lashings of the sauce with your favourite grilled fish (trout or tilapia) and a salad of fennel roasted with olive oil, and fresh cucumber, celery and microherbs.

Discover more quick recipes here.

Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

Social Media

Related Recipes