Mexican Chilli Sauce
- A simple Mexican-style chilli sauce recipe!
- For dipping or pouring. Try on burritos, with enchiladas or with tortilla chips.
- Keep in the fridge and serve with spicy meals such as curries.
1 can of chopped tomatoes. These organic tomatoes are made from peeled tomatoes with added tomato juice, and the consistency is ideal for a sauce of this nature.
Around 200g of tomato ketchup. Use of tomato ketchup in recipes always feels like "cheating", but it does make things easier! For an alternative to ketchup, please see "Other Thoughts" below.
1 tablespoon of chilli powder. You can vary the type of chilli powder and the quantity according to your personal taste. 1 tablespoon is enough for a mild sauce.
1 tablespoon of cumin powder. This provides a depth of flavour, so the sauce gives you more than just heat. The cumin powder also adds a little thickness.
A sprinkling of coriander leaves.
2 tablespoons of olive oil, for frying and to help add a little consistency to the mix.
A pinch of salt and pepper.
- 4 cloves of garlic.
- 1 tablespoon of butter.
- Heat the oil and butter in a saucepan on a medium-low heat.
- Add the garlic and sauté briefly, but do not brown.
- Add the chilli and cumin and give it a quick stir.
- After 1 minute, add the chopped tomatoes and ketchup.
- Keep on a simmer whilst stirring.
- Add the coriander leaves, salt and pepper. Simmer for 5 minutes, stirring occasionally, then serve!
- Use as a dip or with meats, beans and in burritos.
- You can refrigerate this sauce and serve it cool; however, as it is not preserved, you should use it within 2 days.