This traditional Moroccan dipping sauce is a perfect accompaniment for many Moroccan dishes but is most used for an appetizer with finger foods or chicken bundles.
This recipes makes 1 – 2 cups of sauce.
- ¼ cup onions, finely chopped
- 1 clove garlic, finely chopped
- 1½ teaspoons fresh ginger, peeled and finely chopped
- ¾ teaspoon cumin
- ½ teaspoon hot paprika
- ¼ teaspoon cinnamon
- 1 pinch cayenne
- 1 pinch ground cloves
- 1 tablespoon olive oil
- 1½ tablespoons cider vinegar
- 400 g can tomatoes, coarsely chopped (reserve juice)
- 2 tablespoons brown sugar
- Put the onion, garlic, ginger and spices in a large saucepan with the olive oil and saute over moderately low heat.
- Stir the mixture frequently for about 4 minutes, or until the onion is softened.
- Stir in the vinegar and simmer on the same heat for about 1 minute.
- Add the tomatoes, complete with their juice, and the brown sugar.
- Increase the heat slightly and simmer. Make sure you check on it regularly and stir occasionally.
- Take off the heat when it is slightly thickened. It should have been on the heat for about 30 minutes.
- Allow the sauce to cool slightly before putting it into a blender. Whiz it until the sauce is smooth.
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