When life hands you lemons

... add it to your chilli sauce :-)

Those of you that have been following me on Twitter and FaceBook might have noticed that I REALLY love my prego rolls. In fact as far as a braai snack goes it's right up there with a boerie roll.

So, when a friend suggested I try make my own chilli/prego sauce... I had to give it a bash.

The sauce itself is actually very simple, you'll need:
- 5-10 chillis, 1/2 an onion, garlic cloves, fresh ginger, 1 tsp paprika, tin of tomato puree, 1/2 cup of sugar and a lemon
Mix all the ingredients together, except the sugar, in a blender until it becomes like a paste. Add the paste and the sugar in a saucepan and bring to the boil, then turn down the heat and let it simmer for 15 mintes.

So I did all of this. However, my lemon was either to big or I got a little excited on the "lemon zest" part and grated half the lemon into the blender. The end result was a sauce that is full of promise, but slightly overbearing on the lemon-front. I've had some cool suggestions on Facebook and Twitter like adding honey (someone even suggested adding more chilli to hide the lemon), but I think the best sggestion came from a Twitter Friend who happens to be a chef (Alan Myburgh), that I might simply need to let it chill out for a day or two. In many recipes lemon can be overbearing and becomes more subtle as the sauce rests over time. So I'll give it a day or two and let you know how it goes. I also plan some minor tweaks to the recipe, so I'll do so too and then post the update in the recipe section once I'm done.