SPICY ROASTED TOMATO SAUCE

Spicy Roasted Tomato Sauce image

When you present dumplings with this sauce, the combination may recall an Italian pasta dish, but the sauce's zesty qualities resemble the Latin flavors of Mexico more than of Europe. But on closer analysis, the combination of chile, ginger, herbs, and spices is definitely Asian, specifically Nepal's Himalayan cuisine, which blends Chinese, Indian, and Tibetan traditions. In the Nepalese repertoire, this sauce is a type of achar (a moniker for chutneys and pickles) and is what typically accompanies momo; it's great with Tibetan momo, too. With a tangy edge, moderate heat, and spiced depth, the sauce has a multilayered punch that begins seemingly subtle but finishes with a certain feistiness. Sometimes ground toasted sesame seeds are added for richness, but I find that they mute the other flavors too much.

Yield makes 1 1/2 cups

Number Of Ingredients 9

Ingredients

3/4 pound ripe tomatoes
1 medium-hot red chile, such as cayenne, Fresno, Holland, or jalapeño
1 clove garlic, chopped
2 teaspoons chopped fresh ginger
1/4 teaspoon salt
3 tablespoons water
1 teaspoon fresh lime or lemon juice (optional)
2 1/2 tablespoons finely chopped fresh cilantro or mint leaves
1/4 teaspoon ground, toasted cumin seed or Sichuan peppercorn (optional)

Steps:

Position an oven rack about 4 inches away from the broiler. Put the tomato and chile atop a piece of aluminum foil on a baking sheet and broil for about 6 minutes, or until the skins have pulled away and are a bit charred. Turn over and broil the other side for another 2 minutes. Continue, if necessary, to roast and char all over. Remove from the oven and set aside to cool.
Remove and discard the skins from the tomatoes and chile. Cut away the stems and, if you like less heat, scrape out and discard the chile seeds. Coarsely chop and set aside.
Combine the garlic, ginger, and salt in a mortar and pound with the pestle into a fragrant paste. Add the chile and pound to a rough texture. Add the tomatoes and gently mix to break the tomato apart. It will remain chunky. Transfer to a bowl, then stir in the water, lime juice, cilantro, and cumin. (For a fine texture, use an electric mini-chopper and process in stages to ensure a smooth consistency. Blend the water and lime juice with the tomato. Stir in the cilantro and cumin to finish.)
Set the sauce aside for 30 minutes to blend the flavors. Taste and add extra salt for depth, lime juice to cut the heat, or water to thin out the sauce. Aim for a medium-hot tang. Th is sauce is best enjoyed the day you prepare it, but it can be refrigerated overnight and returned to room temperature before serving.
I do not seed chiles, as their extra heat contributes wonderful excitement to foods. However, if you want to lessen the burn, remove both the seeds and the pithy membrane from chiles before using them.