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HOT SAUCE

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, then add the garlic, onion, tomatoes and capsicum.
Add the chilies 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

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