When the first ripe Espelette chilies appeared in my greenhouse this season, I knew I had to try them in a sauce. At the same time, I had plenty of fresh, firm tomatoes ready to use. We were preparing a grilled steak and a vegetable salad, and I realized a smoky tomato chili sauce would be the perfect complement. Grilling the tomatoes, bell peppers, garlic, and Espelette chilies brought out a deep, rich flavor with gentle heat. It paired beautifully with our steak, and I can’t wait to try it next with chicken or fish.
Smoky Tomato Chili Sauce Ingredients & Flavor
The secret to this smoky tomato chili sauce is grilling. The tomatoes, peppers, and chilies develop a natural sweetness and subtle smokiness, while roasted garlic adds depth. Espelette chilies offer a mild, distinctive heat that complements the dish without overpowering it. A splash of lemon juice, fresh parsley, and olive oil brightens the sauce and balances the flavors. If you don’t have access to a barbecue, oven-roasting or using an air fryer are excellent alternatives that still bring out a rich, smoky flavor.
When selecting tomatoes for this smoky tomato chili sauce, medium to large varieties, such as Tomato Valenciano Gordal Plus, Roma, or beefsteak tomatoes, work well. Their thick flesh and low seed content make them perfect for grilling, as they become soft and sweet without adding excess liquid. For chilies, choose thick-fleshed types such as Espelette, Fresno, or red Anaheim. Avoid very thin, extremely hot chilies, as they can easily overpower the sauce.
Serving Suggestions
This smoky tomato chili sauce is versatile and flavorful. It’s perfect with grilled or roasted meats, including steak, chicken, or fish. You can also drizzle it over roasted vegetables or serve it as a dip with crusty bread. Its smoky sweetness makes it ideal for summer barbecues, but it also works well year-round.
Try pairing it with my Grilled Beef Flank Steak or delicate Smoked Salmon. For chili lovers, my Homemade Hot Sauce is a great option. And if you enjoy roasted tomato flavor, don’t miss my comforting Roasted Tomato Soup.
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Grilled Tomato and Espelette Chili Sauce
Ingredients
- 400 g ripe tomatoes
- 2 Espelette chilies
- 1 red bell pepper
- 2 garlic cloves peeled
- salt
- 1 tbsp chopped parsley
- black pepper
- 1 – 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp sugar or honey optional
Instructions
- Preheat your grill. Wash and halve the tomatoes. Cut the bell pepper into 6–8 wedges.
- Place the tomatoes, Espelette chilies, bell pepper wedges, and garlic cloves in a dish. Season with salt and pepper, then drizzle with 1 tbsp olive oil.
- Grill the vegetables until cooked through, preferably on a grill plate. Let them cool to room temperature.
- Peel the bell pepper wedges and the Espelette chilies by letting them cool slightly, then gently removing the skins with your fingers or a small knife; it’s okay if some of the charred skin remains, as it adds smoky flavor.
- Blend the grilled vegetables with lemon juice, remaining olive oil, ½ tsp salt, and parsley until smooth.
- Optionally, add 1 tsp of sugar or honey to the sauce to balance the heat of the chilies and enhance the natural sweetness of the tomatoes.
- Taste and adjust seasoning with more salt and pepper if needed.
Notes
- Chili alternatives: If Espelette chilies are hard to find, you can substitute other medium-hot chilies with thicker flesh, such as Fresno or red Anaheim peppers. They bring a similar balance of gentle heat and sweetness without overpowering the sauce. Avoid thinner, very hot chilies, as they will change the flavor and intensity of the dish.
- Texture and taste: The sauce should be smooth and velvety. If you prefer a chunkier texture, pulse the blender a few times instead of blending until completely smooth.
- Serving ideas: This sauce isn’t limited to fish, chicken, or steak. Try it as a topping for roasted vegetables, or swirl a spoonful into soups and stews to add depth and brightness. It is also great as a dipping sauce for French fries or raw vegetables.
