Hot Mexican Chilli Sauce Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Red chillies | 2 Small, finely chopped | |
| Green chillies | 3 Small, finely chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| Onions | 2 , finely chopped | |
| Coriander | 1 Tablespoon, chopped | |
| 440 g/14 oz canned tomatoes, undrained and mashed | ||
| Brown sugar | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Water | 3 Tablespoon | |
Directions
Heat 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, lemon juice and water, tiring to the boil, then reduce heat and simmer for 15-20 minutes or until sauce reduces and thickens.
Stir in tomatoes, sugar, cinnamon, cloves, ginger, lemon juice and water, tiring to the boil, then reduce heat and simmer for 15-20 minutes or until sauce reduces and thickens.
Chef
