Ingredients
2 ripe juicy tomatoes
2 med. onions finely chopped
1 firm capsicum
2 flakes garlic
1 tbsp. oil
2 tbsp. tomato puree or ketchup
1/2 tsp. ajwain (thymol seeds)
1 tsp. sugar
1/2 tsp. crushed red chilli
salt to taste
Method
- Place tomatoes in boiling water. keep aside for 15 minutes.
- Push a fork into crown of capsicum, hold over a direct fire.
- Rotate to burn skin evenly. Roast till skin is black.
- Hold fork under running water, scrape capsicum till black skin come off.
- Chop fine. Drain and peel tomatoes, chop fine.
- Grate or crush garlic.
- Heat oil, add garlic and onions, saute till light brown.
- Add all other ingredients, bring to a boil.
- Cook on low fire for 7-8 minutes, stirring frequently.
- Serve warm with corn chips, salad or vegetable fingers.
Making time: 30 minutes
Makes: 1 1/2 cups
Shelflife: 1 week refrigerated
Dips & Dressings Index
