This is my favourite chili sauce. But this episode is also to show you that the wood oven is a great place to roast peppers for whatever sauce or dish you want to make. Roasting the peppers softens the texture, and adds a lovely smokiness and sweetness to their flavour.
I think this sauce makes a great addition to vegetables, roasted meats, and for use as a dip.
The ingredients for my sauce are:
1 red bell pepper
4 Fresno chilis
If you want to go hotter you can add a serrano pepper, Thai chili, or habanero
55g hazelnuts
6 cloves of garlic and enough extra virgin olive oil to cover them
Some sherry vinegar
1 tbsp of paprika
Zest from 1 orange
The wine is a 2020 Presquāile Chardonnay from Santa Barbara County
40 Comments
Your videos always end leaving me wanting more. Great content, thank you.
Super chill souse
Awesome. Always a treat to see your videos. š I hope that you have some more uploads for us in the next few weeks? š¤
What a welcome sight, 2 new excellent videos, thanks so much
All you needed there at the end was a pestle and mortar. Looks delicious!
Ų§ŁŲŖŲ±ŲŖŁŲØ ŁŲ§ŁŲ·Ų±ŁŁŁ Ų§ŁŁ ŁŲ§Ł Ų§ŁŲ·Ų¹Ų§Ł ŁŁŁŲ§ ŲµŲ§Ų±ŲŖ ŁŁŲŁ ŁŁŁŁ
Love it, Thanks
Brillante! š
What's happened to the Dog?
Absolutely beautiful once again. Cannot wait to try. Also, just want to put it out there, but if you and your wife ever move from your place, DM me firstā¦.I will buy! I want that oven. š. But seriouslyā¦itās gorgeous. Amazing quality all around. Thank you for another great one.
So Glad you're back! I make a similar sauce, mine is green, so more vegetal, and spicier. I use it on chicken, pork, and shrimp. I use poblanos and serranos, lime juice for the acid, also garlic and oil, its great. I'll be trying this one soon.
Always so happy to see your videos pop up on my feed! Amazing job
Appreciate the vegetarian recipe posting. Trying to eat lower impact these days.
Tremendous photography, recipes and top storyteller. And btw good asmr videos! Thank you very much for your inspirations ā¤
Sounds & looks like a great recipe. And such a relaxing video too. I could feel my blood pressure dropping as I watched.
Always a good day when you post a new one Clive. I was actually watching some previous episodes last night and my 8 year old starting watching too. He was very quiet and then said āI like this guy because he explains everything!ā
Incredible in every way!
Probably the best cooking channel on YouTube.ā¤
Looks good Clive will try with some burgers this weekend
Another one added to the "Cook what Clive cooks" list.
Man let me tell you I just love your videos dude and I hope you keep it up. Youāre an amazing chef and I think I asked you this before where are you in the UK are you in United States? Thank you.
Cannot get enough of your videos! Thanks
Clive I could literally watch you boil water in the oven for hours. I feel so spoiled with 4 videos in about a span of a month. I hope you make the time to put out videos more frequently. Everything about your channel is amazing. Thank you
Thank you
Clive, will you consider a video discussing why you picked your style of wood-fired oven? As opposed to ovens targeted at bread or pizza. Enquiring minds would like to learn from your experience!
Long over due !! Many thanks for sharing. From New Zealand. I always enjoy your wonderful productions. Many, many thanks. 10/10.
This gives me some ideas. Great job!
Wow that works well! Nothing like using a regular oven! Love the steam recommendation!
This looks fabulous. My wife is allergic to hazelnuts. Do you have any suggestions for a good substitute? Maybe almond or Brazil nuts?
Where's my bib Clive?!
The only Chanel I look forward to watch !
Chef, weāre missing your sweet companion dog. Hope heās back in your videoās soon š¤
Hazel nuts in your sauce?!? I've never even thought of that. I bet this is amazing. Nice and smoky also. My eyes are opened now, thanks for this video.
Your videos are always memorizing for me, just the background music, your deminer, and the videography is outstanding! I've been roasting peppers in my wood fired oven similar to this, and am really happy with how they turn out. This chili sauce looks and sounds incredible, a truly culinary delight.
You should dip in water the capsicums after you pealed them, to rid of the seeds.
I am a new follower to your channel. I am very interested in your wood fired oven. EXCELLENT CHEF..
The routine when I see Wood Fired Oven Chef new video:
push like button, watch, get something nice to eat.
Thank you Clive. I will definitely try this. Looks like a lower oven temperature based on the soot inside the oven. Somewhere around 500?
Nice sauce and as you mentioned perfect texture. Reminds me of the Romesco sauce from Spain. The Romesco sauce is undoubtedly one of the most well-known elements of Catalan cuisine in the world. Romesco sauce is a cold sauce made with tomatoes, red peppers mixed with rehydrated dry Ćoras also called "Pimiento choricero", almonds &hazelnuts, garlic, and other ingredients. It originates from the city of Tarragona, in the south of Catalonia. It is definitively associated with "calƧots," which are young onions grilled on a barbecue or griddle and enjoyed with this sauce.
Maravilloso Chef Clive!