HOT SAUCE[30]

www.uinspire.in
Saturday, December 28, 2013

(Makes 4 to 5 cups)

Ingredients
9 cloves - Garlic (peeled)
3 Tbsp - Extra virgin olive oil
7 pcs - Onion (chopped into quarters)
9 pcs - Tomatoes (chopped into quarters)
1 medium - Capsicum (chopped into small pieces)
2 tsp – Carom seeds [Ajwain]
2 tsp – Oregano
To taste – Salt
9 whole – Dried red kashmiri chilies (deseed all except a few and soak all together in 1 1/2 cup water for 20 minutes)

Method
Heat the olive oil in a pan, then add the garlic, onions, tomatoes and capsicum.
Add the chilies along with the water.
Cook till the tomatoes and onions are very soft.
Cool and blend the mixture in a liquidiser.
Add carom seeds, oregano, salt and boil it till it bubbles.
Use it as required.

STORING:
Stores well for more than a week in the deep freezer.

SIX WAYS TO USE THE HOT SAUCE:
Fill it in the taco shells or the tortillas (to make a Burrito)
over the-Mexican rice,-Refried beans,-Salsa,-GUACAMOLE-and-Sourcream.

Bruschetta
Top it on a toasted bread followed by the Salsa,-GUACAMOLE-and Sour cream

As a sauce for Pizza
Spread it on the Pizza bread followed by the veggies and the cheeses

As a sauce for Pastas
Toss it with boiled pastas and veggies
Or
Toss it with pastas and bake

As a Dip
Serve with Lavache or Toasted pitas

Bravas sauce
When teamed with mayo it goes very well with potatoes