Chilli Sauce.

This is my recipe for classic kebab shop chilli sauce.
Its very easy to make and tastes authentic.
You can use any colour or type of chilli's you like, but I find adding a green one add a slight sourness to the sauce rather like gazpacho.
If you want a milder sauce leave out the seeds and take away the white parts of the chilli's as this is where the heat is.
Place half a roughly chopped small onion, three de-seeded chopped tomatoes, two red chilli's seeds removed, one green chilli, a splash of lemon juice, a squeeze of tomato puree and a glug of sherry vinegar in a blender
Blitz all the ingredients and push through a sieve into a saucepan.
Gently heat and cook off any excess moisture, or add a squeeze more tomato puree to get the desired consistency.
Allow too cool and use.

You can also thin down the sauce with oil and lemon, add some chopped  garlic and use as a marinade for lamb or chicken.