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Tomato, Coriander and Chilli Sauce

Great in the middle of winter or alternatively a freezing cold, wet, blustery April such as this one.  
Serve with pasta for a quick and simple warming meal.

Ingredients  :
  • 2kg Plum tomatoes
  • 3 tablespoons fresh coriander
  • 1 tablespoon rapeseed oil
  • 1 clove of garlic
  • 2 tablespoons of lemon juice
  • 1 inch piece of fresh ginger
  • 3 chillies  (We usually use Jalapeno/Fresno pods for this recipe)
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon seasalt
Tomato, Coriander & Chilli Sauce

To prepare

1) Dice the tomatoes and remove the core and seeds. Dice the garlic and ginger finely. Dice the chillies and remove the seeds.
2) In a large pan, heat the oil and then stir in the garlic, ginger and chillies. Reduce the heat and add the tomatoes. Cook for an hour until the tomatoes have thickened and reduced. Stir regularly.
3) Chop the coriander and crush the peppercorns and add both to the pan. Sprinkle in the salt.
4) Finally add the lemon juice and stir into the mixture. 
5) Bring to the boil and then pour into warm, sterilised jars. Seal and leave to cool.  Leave for around 10 days before using to give the flavours time to mature.