Tomato Chili Sauce
Yield: 4 Servings
2 Ripe Medium Tomatoes
2 Scallions, Thinly Sliced
2 tb Peanut Oil
1 tb Fresh Coriander, Chopped
2 ts Red Wine Vinegar
2 ts Minced Jalapeno Pepper
1 Salt to Taste
Blanch tomatoes in a large saucepan of boiling water for about 15 seconds. Cool in bowl of
ice water and slip off skins. Cut tomatoes crosswise in half and squeeze out seeds; then
finely chop with knife or in food processor. Transfer to mixing bowl and whisk briefly.
Whisk remaining ingredients in small bowl until blended. Add to tomatoes and whisk
vigorously. Whisk again just before serving. Serve with grilled hamburgers, fish, shrimp
Source: Syd's Cookbook.
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