Tomato, Ginger and Chili Sauce
The history of chili sauce dates back thousands of years, and it serves as a basic flavoring in many cultures. This tomato ginger version is especially popular in Asian and South American cuisines, where fresh ingredients and bold flavors meet. As the tomatoes slowly simmer with ginger and chili, the aromas instantly whet your appetite and fill the kitchen with warmth. This sauce is an ideal accompaniment to grilled meats, roasted vegetables, and is also a perfect choice for pasta. The secret to the perfect chili sauce lies in the freshness of the ingredients and finding the balance. If you like really spicy flavors, feel free to add more chili, or a little cayenne pepper. And if you want a softer sauce, remove the chili seeds to make the flavor milder.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: wash and chop the tomatoes, peel and grate the ginger, finely chop the onion and garlic. Deseed the chili peppers if you prefer a milder sauce, then slice them.
2
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3
Add the garlic, grated ginger, and chili peppers. Sauté, stirring constantly, for another 2 minutes, until fragrant.
4
Add the chopped tomatoes, then stir in the brown sugar, rice vinegar, and salt. Bring to a simmer, then reduce the heat and cook over low heat for 20-25 minutes, or until the sauce has thickened.
5
Once the sauce has thickened, remove from the heat and let it cool slightly. Then, using an immersion blender or regular blender, blend until smooth.
6
Strain the sauce through a fine-mesh sieve to remove any remaining solids. Pour into a clean jar and store in the refrigerator. Perfect for grilled meats, vegetables, or pasta.
