Blender Hot Sauce

Vegan

This easy sauce is as spicy or mellow as you want to make it! It's a simple way to jazz up basic grain and veggie dishes.

Serves:

Makes about 700ml - easily halved or quartered if you want less

Time:

40 minutes

Gluten free

No nuts

No sesame

No soya

Reduced fat

Reduced sugar

Ingredients:

1 medium red onion, chopped roughly
1 medium red or yellow pepper, chopped roughly
1-2 fresh green chillies, deseeded and chopped. If you aren't a fan of hot food, use less - or just add a pinch or two of chilli powder
5 garlic cloves, crushed
2 tins chopped tinned tomatoes with their juice - or 500g/18oz fresh tomatoes, skinned
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
2 tbsp fresh coriander, chopped
Salt to taste

Method:

1. In a blender or food processor, combine all ingredients except for the salt. Purée until smooth.

2. Transfer sauce to a pot and simmer on low heat, uncovered, for about 30 minutes or until sauce has thickened and flavours mellowed. Stir often as it cooks and use a heat diffuser if necessary, to prevent sticking. Taste and add salt if necessary.

3. The sauce will keep in a screw top jar in fridge for up to 2 weeks.