- preparation 10 minutes
- difficulty Easy level
Ingredients
- 4 long red chillies
- 2 ripe tomatoes, quartered
- 1 garlic clove
- ¼ onion
- 125 ml (½ cup) water
Makes 2 cups
Instructions
To make the sauce, place all the ingredients in a blender and blend until almost smooth. Season with salt. The sauce will keep in an airtight container in the fridge for up to 3 weeks.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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