This is rustic semi hot and spicy sauce which is perfect for roast chicken but would work also for meatballs / albondigas or on fish ..hell I would even serve as a dunking sauce for a crusty baguette.. the recipe here is good to make in bulk and freeze.. just add the cream before you decide to serve it
- Tomatoes over ripe even – 500 g
- Garlic cloves peeled – 3-4/10 g
- Onion brown peeled half -50-60 g
- Vegetable oil-1T/ 20 g
- Salt- to taste
- Chipotle chilli for the smoky taste ..1-2
- Chicken stock -200 g
Take a heavy bottom carbon steel or cast iron pan and heat it .when quite hot add every thing inside except the stock.. the idea is to get all the vegetable charred and black almost..just one step away from burnt…
Cool down and blend till smooth. Us the stock to adjust consistency. Check seasoning .
I also typically add some cream- about 100 g and pepper to finish the sauce..