QUICK CHILE SAUCE
This sauce is a fridge staple you can spoon over anything savory, from cooked vegetables or eggs, to salads, grains, meat and fish. It's spicy but not overtly so. You can bolster the heat by adding dried chile flakes or reduce it by using fewer fresh chiles. (Look for fresh red chiles as they amplify the color of the sauce.) You can add half a teaspoon of sugar, if you like, or make it your own by adding chopped garlic or ginger, and a handful of your favorite herb.
Provided by Yotam Ottolenghi
Categories easy, quick, condiments, sauces and gravies
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place the chiles and salt in the bowl of a food processor, and pulse a few times until chiles are chopped. (You don't want to go too far and turn them into paste.)
- Add the tomatoes and vinegar, and pulse again in two or three short bursts, just enough to break down the tomatoes.
- Transfer to a lidded container and top with the oil. Cover and keep in the fridge up to 1 week.
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