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Ana Ortiz's chilli sauce: An ASADO must

05.08.25

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1 min read

Asado: part cooking method, part social affair. The grill sits high above the coals, the meat slow-cooks, and the crowd gathers. If you’re bringing out the grill this weekend, try something new. We’ve teamed up with Ana Ortiz of Fire Made to bring you the flavours (and flames) of South America. Her advice? Don’t rush. Wait until the coals glow grey, then keep feeding the fire. Plus the wines to match, and a few discoveries to explore while the coals are getting hot.

Ají (Chilli Sauce)

By Ana Ortiz, Chef & Co-Founder, Fire Made

Serves 8-12 and keeps in a tight jar in the fridge for up to two weeks. This sauce is super versatile with fish, meat and vegetables.

Ingredients:

6 large ripe vine tomatoes

10 red chilies (adjust depending on the heat you want)

1 lime

Salt

Method

Blacken and char the skins of tomatoes and chillies by placing them directly onto the coals when white hot (if not BBQ’ing this can be done in a cast iron skillet or pan)

When the skins of the tomatoes start to break and split, they are ready to come off, nicely infused with the smoke.

With a pestle and mortar mash the tomatoes and the chilies or blitz them in a blender until it is a thick, sauce-like texture. Then add the juice of one lime and plenty of salt. Serve!