Tikka Masala Sauce

Submitted by YummySmellsca

"This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes."

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Yields: 1 quart
• Serves: 16

ingredients

• 1 tablespoon coconut oil
• 1 large onion, minced
• 4 garlic cloves, minced
• 1⁄2 teaspoon kosher salt
• 1 tablespoon garam masala
• 1⁄2 tablespoon fresh grated ginger
• 1 pencil hot pepper or 1 jalapeno pepper, seeded and minced
• 4 Thai red chili peppers, minced
• 4 cups roasted crushed tomatoes (I used homemade)

directions

1. Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
2. Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
3. Stir in the chilies and cook 3 minutes.
4. Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
5. Pressure can 30 minutes @ 10 PSI.