Preparation Time : 20 minutes
Cooking Time : 15 -20 minutes
Serving : more than ten times to be used in any form of cooking
Description
Only in the recent have I started to stock home made sauces in my refrigerator. I always felt buying the ready made store brought sauces were more handy and hassle free. Being human, my mind never sticks to one thought. Like a monkey it just jumps in all directions driving me crazy for sure. So here, I am making home made sauces which is so not like me at all. I always assumed making sauces had to be done with spending hours in the kitchen trying to perfect them. I was totally proven wrong as this sauce was not time consuming and tasted much better than the store brought expensive ready made version. Happy me with no complaints at all but it’s not the same with my cook and live in help at home. They keep saying,” amma, relax and enjoy yourself instead of fiddling with things here in the kitchen. Don’t you get bored with cooking and food. ” poor females, They still have not understood what cheer food and cooking brings into my silly soul.
Ingredients
Ingredients | Quantity |
|---|---|
| Red dry chillies | 15 |
| Red bell peppers | 3 |
| Tomatoes | 4 big |
| Olive oil | 1/2 cup |
| Garlic cloves | 12 chopped |
| Ginger | 1 inch grated |
| Celery | 2 sticks chopped |
| Light soya sauce | 1 tablespoon |
| Vinegar | 1 tablespoon |
| Salt | to taste |
| Brown sugar | 1 teaspoon |
Method
- Soak red dry chillies in hot water for ten minutes. Blanch the tomatoes and peel the skin. Roast whole red bell peppers over medium flame. Place in a ziplock bag when hot for ten minutes. Peel the skin and remove the inner core of seeds and stem . Chop the red bell pepper flesh. Now grind soaked dry red chillies, blanched tomatoes and roasted red bell peppers together to a smooth paste adding very little wate.
- Heat olive oil , add chopped celery, garlic and ginger. Fry until a good aroma arises Making sure not to burn at the same time.
- Add the ground chilli, tomato, bell pepper paste and cook over medium heat until oil separates.
- Top with light soya sauce, vinegar, salt and brown sugar. Mix well.
- Taste and adjust seasoning. Remove from heat and cool completely. Store in an air tight glass container and use when required.
Notes
Keeps well in the fridge for one month.
Make sure to always use a dry spoon.
