This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish.
Active time: 20 min Start to finish: 1 hr
Cooks' note:
Sauce can be made 3 days ahead and cooled completely, then chilled, covered.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1/3 cup finely chopped onion
1 garlic clove, finely chopped
1 1/2 teaspoons finely chopped peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon hot paprika
1/4 teaspoon ground cinnamon
Pinch of cayenne
Pinch of ground cloves
1 tablespoon olive oil
1 1/2 tablespoons cider vinegar
1 (14 1/2- to 15-oz) can whole tomatoes in juice, coarsely chopped (reserving juice)
2 tablespoons light brown sugar
Preparation
Step 1
Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes. Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.
Step 2
Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.
