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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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) can whole tomatoes with juice, coarsely chopped and reserve juice |
2 tablespoons light brown sugar |
Directions:
1. 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.
2. Stir in vinegar and simmer for 1 minute.
3. Add tomatoes with the juice, and brown sugar; increase the heat to medium and simmer. Stir occasionally, until lightly thickened, about 30 minute.
4. Cool slightly, about 5 minute.
5. Puree sauce in a blender or with a stick blender until smooth. Use caution when blending hot liquids.
6. Serve warm or at room temperature.
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