When I made this sauce the first time, I could not believe how good it was. It was tangy, spicy and I was easy spoonfuls just like that. I mixed it with some fresh tomato sauce and poured it over some pumpkin and baked it. You can saute some vegetables and a tablespoon of sauce. You can also serve it with tacos or enchiladas or even rotis.
- 2 green capsicums / green peppers
- 1 tsp apple cider vinegar
- 6 dried red chillies
- 1 tsp vegetable oil
- 6 small or 4 big garlic, peeled
- 1/2 tsp sugar
- 1/4 tsp cumin
- salt to taste
- In a pan, roast the red chillies for about 30 seconds Be careful not to burn it. Remove from pan and soak in a bowl of hot water for 15-20 minutes.
- In the same pan, add oil and fry garlic. Keep aside
- Roast capsicum on stove. Pierce the capsicum with a knife and place on gas stove. Keep turning as the skin gets charred. (I have one knife just for this)
- Immerse capsicum in a bowl of cold water and remove charred skin
- Discard water from the red chillies
- Transfer the red chillies, capsicum, and garlic into a mixer or food processor. Add vinegar, salt, and cumin and blend to a fine paste.
- Use this sauce with grilled vegetables or anything else you may choose to use it with.