Prep 10 mins
Cook 35 mins
This sauce was made in class to accompany the chicken rolls, but can be used for just about anything. It is a very versitale recipe I find.
- 1⁄3 cup onion, finely chopped
- 1 garlic clove, minced
- 1 1⁄2 teaspoons fresh ginger, peeled and finely chopped
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon hot paprika
- 1⁄4 teaspoon ground cinnamon
- 1 pinch cayenne
- 1 pinch ground cloves
- 1 tablespoon olive oil
- 1 1⁄2 tablespoons cider vinegar
- 1 (14 1/2 ounce) canwhole tomatoes with juice, coarsely chopped and reserve juice
- 2 tablespoons light brown sugar
- Cook onion, garlic, ginger, and spices in oil in a 2-quart heavy saucepan over medium-low heat, stirring until onin is softened, about 4 minute.
- Stir in vinegar and simmer for 1 minute.
- Add tomatoes with the juice, and brown sugar; increase the heat to medium and simmer. Stir occasionally, until lightly thickened, about 30 minute.
- Cool slightly, about 5 minute.
- Puree sauce in a blender or with a stick blender until smooth. Use caution when blending hot liquids.
- Serve warm or at room temperature.
Wow! This was indeed a very nice and spicy sauce. Made just as stated and wouldn't change a thing. Used my stick blender to smooth the sauce, worked perfectly. This is indeed a very versatile sauce, I can think of many things to use it with. So far we have had it with grilled chicken and with lentils and rice. So happy to have found this. Thanks for posting. Thanks for posting.