Chilli Sauce
This recipe for a rich and flavorful tomato and chili sauce is a labor of love. The blend of charred onion and garlic, dried chilies rehydrated in cola, and a hint of cocoa powder creates a deep, complex sauce that is perfect for adding a punch of flavor to your favorite dishes. Dive into the detailed process to create this versatile and delicious sauce to elevate your meals.
— Constant Cookbook
Ingredients
- 500g/1lb 1½oz ripe vine tomatoes
- ½ onion
- 2 garlic
- 4 pasilla chillies
- 8 guajillo chillies
- 150ml/5fl oz cola
- 1 tbsp sunflower oil
- ½ tsp dried oregano
- handful coriander
- freshly ground black pepper
- ¼ tsp ground cloves
- 1 tsp cumin
- , to taste salt
- 1 orange, juice only
- 1 tsp cider vinegar
- ¼ tsp cocoa powder
Instructions
- Skin the tomatoes by making a criss-cross on the bottom of each one and then plunging them into a pan of boiling water for a couple of minutes. Remove with a slotted spoon and transfer to refresh in a bowl of ice cold water. Once cool, carefully remove the skin.
- Scoop out the seeds of the tomatoes over a sieve to collect the juices, and tear the flesh into small pieces. Set aside in a bowl.
- In a very hot pan, place the onion, cut side down with the unpeeled garlic cloves and cook until charred. Turn onto the other side for a few minutes, and then remove and peel both the garlic and the onion, then chop finely. Set aside the garlic and onion separately.
- Dry fry the chilies in a hot pan for about 4-5 minutes, turning frequently so that they donât burn â they should lighten in colour when they are done.
- Add the chillies to a bowl with the cola and a splash of water and leave to plump for about 15 minutes.
- In a saucepan, gently fry the chopped onion in the sunflower oil with the oregano, coriander stalks, black pepper and a splash of water until the onions are soft, but not coloured.
- Add the garlic, tomatoes and their juice, cloves and ground cumin and simmer gently for about 10 minutes. Season with salt.
- Add the orange juice, the vinegar and the rehydrated chilies to the pan and, using a stick-blender, blend until smooth.
- Pass through a sieve into a clean saucepan and bring to the boil. Cook gently for about 30 minutes, then add the cocoa powder and cook for a further 10-15 minutes, or until the mixture is the consistency of a pouring sauce.
- Add more cola, orange juice, seasoning and spices to taste if necessary.
- Pour into sterilised bottles and seal.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 2 bottles
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