I'm hoping someone may be able to help with this question.

I used to live in the East End of London, Whitechapel, where one of the local delicacies for fellow students were 'Kebab Rolls' - two sheek kebabs with salad and a white, firey hot chilli sauce inside a soft naan or chapati. These were sold very cheaply at many local delis around the area.

It's the fiery chilli sauce I am wondering about. Most recipes for chilli sauce are usually either red or green, being derived from the chilli of that colour used, never white as in this case.

Does anyone know the make up of such a white chilli sauce? I was wondering if it's the use of a radish rather than a chilli that is the difference.

Many thanks.

VR

Dear VR

I can?t remember seeing a white chilli sauce, ever. Perhaps it was a hot black/white pepper sauce?

The heat of a chilli sauce depends on the chillies it uses. I have a few sauce recipess on this site, but this one below is really hot. You have to use the hottest chillies you can get to make it, something like ?bird?s eyes? or little round chillies from Indian grocers. See; Hot Chilli Sauce.

A 50/50 mix of Extra hot Econa chilli sauce and hot chilli oil from Chinese supermarkets is also very hot, tasty and easy to make. You simply mix the two.

how hot was hot?.. maybe someone was making chilli sauce just from the chilli seeds ?? (I'm guessing that would be enough heat to make you sit up and notice).

Steve

Mamta & Steve

Oh this stuff was hot - yet refreshing at the time of eating, sort of like a super spicy yogurt - thats why i was thinking it wasn't chillis but something else used.

The one deli i specifically remember getting this heat kick from was the Shalamar on the corner of New Road and Fieldgate Street.

I spent many a morning after still being warmed through on the way to work.

Thanks for your replies anyways.

Barry

If it reminded you of a super-spiced yoghurt chances are that's exactly what it was - a yoghurt based chilli sauce. It's not one I've come across (and I'm quite a fan of takeaway kebabs) so it might be worth you giving the restaurant a call and asking nicely if they'd share the ingredients...