Makesabout 1 1/2 cups
- Active time:20 min
- Start to finish:1 hr
December 2003
This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish.
-
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
-
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.
-
Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.
Cooks’ note: Sauce can be made 3 days ahead and cooled completely, then chilled, covered.