In the United Kingdom, when you get a kebab you get chili sauce. Every good kebab shop has its own recipe. My favorite, Bosphorus in South Kensington, is particularly good and it definitely doesn’t come out of bottle. In the US when you go to a “Mediterranean” place your chili sauce options are usually Sriracha, sambal, or Tabasco/Tapatio/Cholula. An exception to this is Shamshiri Grill in Los Angeles. One of my favorite Persian restaurants, the standout for me is the homemade hot sauce that I eat with koobideh kebab. I asked them for the recipe once but all they would tell me is that they roast the ingredients. [Update: I asked them again, since I go there pretty much every time I go to LA, and was told that they use a bunch of different hot peppers.]
Today, I tried to replicate it and I think I got close. The ingredients that I used are:
- Long green hot peppers
- Lemon juice
I put the onions, tomatoes, peppers and garlic on a greased baking sheet and sprinkled them with salt and olive oil. I put them in a 450F oven until the peppers were blackened. I turned the peppers over and put them back in. When they were blackened once more, I took the peppers and garlic out, turned the onions and tomatoes and put them back in until they were blackened. I de-seeded the peppers and combined them in blender with the other ingredients, and blended until smooth.
The result is tasty and will go nicely with some kobideh kebab. It is more of a salsa than a hot sauce. This is one of those recipes that you can easily experiment with. I used 6 peppers, two tomatoes, one onion, half a cup of cilantro, juice from half a lemon and about two teaspoons of salt.