Prep 10 mins
Cook 15 mins
This sauce is from Madagascar, and was posted for ZWT7 - Africa. It is a delicious spicy sauce, which is simple to make. I used it as a marinade for chicken breast fillets, and cooked them on the grill plate. I also used a little extra on the side. It went perfectly with the chicken, and I think it would team well with most meats, firm fish, even prawns..the possibilities are endless!
- 60 ml tomato paste
- 240 ml white vinegar
- 240 ml cold water
- 12 small chilies, chopped
- 3 tablespoons ginger, grated
- 3 tablespoons garlic, crushed
- 1 onion, chopped
- 2 teaspoons salt
- 1 tablespoon thyme, chopped
- Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
- Remove from the heat and allow to cool.
- Transfer to a food processor or a blender and process to a puree. Keeps for many weeks if stored in an airtight container in the fridge.
- Can be used as an ingredient in recipes or as a condiment.
Great recipe, so simple to put together and very budget friendly. I made half the recipe and it made a perfect cup full. This reminds me of sambal oelek....if you wanted more of a sweet spicy sauce I think you could easily just add some sweetener and use for other things. I did tone it down just a bit with some extra tomato sauce, just personal preference and I used some really hot little chilies. It's quite spicy so aside from serving as a condiment for the spice lovers in the house, I'll use a bit here and there to lend a spicy boost to other recipes. Thanks Sara!
Simple to put together and cook and deliciously spicy and savoury. I can imagine this going well with chicken and prawns like you mentioned and as a condiment to add to a curry to heat it up to your personal taste. I had to use bottled garlic (never use the stuff but garlic is SO expensive here I couldn't afford it lol) and dried thyme (1 teaspoon) because it wasn't available.