Hot Chilli Sauce

Makes 1 cup (250ml)


Ingredients:

1kg ripe tomatoes, quartered
3 small dried red chilli peppers, split and seeded
4 tbsp boiling water
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
olive oil (optional)


Method:

• Place tomatoes in heavy-bottomed saucepan over low heat and cook stirring occasionally, until they break down and form sauce, about 1 hour. Add a little water if mixture begins to stick. Press through a sieve, set over bowl. (Do not use food processor, as skins need to be removed after tomatoes are cooked.) Set aside.
• Place chilli peppers in bowl, add boiling water and let stand 10 minutes. Remove from water and chop; reserve 1 tbsp of water. Place chilli peppers and reserved water in food processor and process until smooth. Set aside.
• In frying pan over medium-high heat, warm oil. Add onion and cook until softened, about 2 minutes. Add garlic and cook until aromatic, about 1 minute. Reduce heat to low and stir in chilli puree. Add tomato pulp and cook until thickened, about 5 minutes. Remove from heat and allow to cool.
• Pour into airtight container and refrigerate until ready to serve. To store for up to 3 weeks, drizzle film of olive oil over top of sauce.

Hint: Serve with deep fried shrimp balls, baked chicken wings, Korean beef rolls, spring rolls.