Amazonian Tomato Pepper Sauce

Amazonian Tomato Pepper Sauce

A smoky, chile-laced tomato sauce simmered with peppers and lime for a bright finish.

Total 45 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This rustic sauce blends charred tomatoes, hot peppers, and onion into a deeply savory condiment with a citrusy lift. Inspired by South American cooking traditions, it works as a table sauce for grilled meats, fish, or roasted plantains. Simmering the vegetables down concentrates their flavor into a thick, spoonable finish.

Ingredients

  • 1 1/2 pounds ripe tomatoes, cored and halved
  • 2 red chile peppers, stemmed
  • 1 yellow onion, quartered
  • 3 cloves garlic, peeled
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup water

Method

  1. Heat a dry 9-inch skillet over medium-high heat and char the tomatoes, chile peppers, onion, and garlic, turning occasionally, until blackened in spots, about 8 minutes.

  2. Transfer the charred vegetables to a blender or food processor and pulse until roughly chopped, leaving some texture.

  3. Heat the vegetable oil in a 6-quart saucepan over medium heat, then add the chopped vegetable mixture and cumin.

  4. Stir in the water and salt, bring to a simmer, and cook uncovered, stirring occasionally, until thickened and reduced, about 25 minutes.

  5. Remove from heat and stir in the lime juice and chopped cilantro.

  6. Let the sauce cool slightly, then transfer to a jar or airtight container for serving or storage.

Rate this recipe

★ 3.4 (1)

Amazonian Tomato Pepper Sauce

This rustic sauce blends charred tomatoes, hot peppers, and onion into a deeply savory condiment with a citrusy lift. Inspired by South American cooking traditions, it works as a table sauce for grilled meats, fish, or roasted plantains. Simmering the vegetables down concentrates their flavor into a thick, spoonable finish.

45 min 16 oz 45 cal

Ingredients

  • 1 1/2 pounds ripe tomatoes, cored and halved
  • 2 red chile peppers, stemmed
  • 1 yellow onion, quartered
  • 3 cloves garlic, peeled
  • 2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup water

Method

  1. 1

    Heat a dry 9-inch skillet over medium-high heat and char the tomatoes, chile peppers, onion, and garlic, turning occasionally, until blackened in spots, about 8 minutes.

  2. 2

    Transfer the charred vegetables to a blender or food processor and pulse until roughly chopped, leaving some texture.

  3. 3

    Heat the vegetable oil in a 6-quart saucepan over medium heat, then add the chopped vegetable mixture and cumin.

  4. 4

    Stir in the water and salt, bring to a simmer, and cook uncovered, stirring occasionally, until thickened and reduced, about 25 minutes.

  5. 5

    Remove from heat and stir in the lime juice and chopped cilantro.

  6. 6

    Let the sauce cool slightly, then transfer to a jar or airtight container for serving or storage.