I frequently refine this recipe, and this spicy/sweet version is my current favourite.
Servings: Makes about 2½ cups
Ingredients
1 tbsp. vegetable oil
1 onion, finely chopped
4 cloves garlic, finely chopped
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
2 cups fresh or canned tomatoes, puréed
¼ cup cider vinegar
¼ cup red wine
2 tbsp. Worcestershire sauce
¼ cup brown sugar
2 tsp. dry mustard
1 tbsp. Dijon mustard
2 tbsp. molasses
1 tsp. dried chili flakes or to taste
Method
Heat oil in pot on medium heat. Add onion and sauté 3 minutes or until softened. Add garlic, chili powder, cumin and coriander. Sauté for 1 minute longer. Add remaining ingredients and bring to boil. Simmer for 25-30 minutes or until thickened. Keeps 1 month, refrigerated.
Lucy Waverman