This is not only a quick way to preserve excess tomatoes and peppers, it’s also a great shortcut to easy meals. I love this sauce, having it in my freezer cuts down time on some of my recipes considerably.
Don’t be scared of the amount of oil and pepper here. The oil neutralises the heat of the pepper. Also, the quantity of oil used preserves the peppers and tomatoes. To use, just use a slotted spoon to scoop out the sauce you need, leaving the oil behind.
The oil is really flavourful, so you can drizzle a teaspoon on noodles, etc.
- 400g of atarodo (habanero)
- 200g of tomatoes
- 200g of serrano chili (green chili)
- 3 small onions
- Small handful of garlic cloves
- 2 cups of olive oil
Wash everything and chop. A food processor makes short work of this job!
Heat oil in a large pot over medium heat. After 1 minute, add the chopped ingredients.
Cover the pot, and cook till the oil rises to the top, about 10 minutes.
Cool and freeze.
You’ll notice I didn’t use any salt or extra spice in this. This is because I use the sauce in diverse recipes, and I don’t want the sauce to restrict my use of spices in those recipes.