Mexican Chilli Sauce Recipe
Ingredients
| 250 g/8 oz tomatoes blanched, peeled and processed to a rough paste OR a 14 oz can tomatoes | ||
| 1 green chilli chop finely | ||
| Garlic | 10 Gram, crushed | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Cilantro | 1 Tablespoon, finely chopped | |
| Brown sugar | 3/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
Directions
Heat 1 tbsp oil in a frying pan and cook red and green chillies, garlic, onions and coriander for 2-3 minutes.
Stir in tomatoes, sugar, cinnamon, cloves, ginger and lemon juice.
Bring to a boil, then reduce heat and simmer for 8-10 minutes or until sauce reduces and thickens.
Stir in tomatoes, sugar, cinnamon, cloves, ginger and lemon juice.
Bring to a boil, then reduce heat and simmer for 8-10 minutes or until sauce reduces and thickens.
Chef
