John Myers
Ingredients for 4 servings:
- 300 g tomatoes, ripe
- 100 g chili pepper(s), red, fresh (medium hot)
- 1 onion(s)
- 2 cloves garlic
- 2 tbsp oil
- 2 tbsp sugar
- ½ tsp coriander, ground
- 1 tsp lime juice
- salt and pepper
- possibly Tabasco
Instructions
Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 3 minutes; Total time approx. 3 hours 28 minutes
for grilling, BBQ or fondue
Blanch the tomatoes and peel them; cut the flesh into pieces, removing the stems and seeds. Deseed the chilies (or not) and chop them into pieces. Dice the onion and garlic. Puree everything in a blender. Heat the oil in a pan and add the tomato-chili puree. Simmer over medium heat for 2-3 minutes, stirring continuously. Season with sugar, salt, pepper, and coriander. Allow the sauce to cool, then cover and refrigerate for about 3 hours. Season with salt and lime juice. If that’s not hot enough for you, add Tabasco to taste. If you need something quicker, you can also use 200 ml of tomato puree (ready-made) instead of the fresh tomatoes.
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