Serve this delicious sauce chilled as a table sauce or dip. Or serve it hot to accompany pork or chicken. Either way, it’s fab!
Everyone agrees these days, sugar is the enemy. So I don’t add any sweetness as I like the sauce as it is. But, if you have a sweet tooth, add some raisins at the same time as the passata.
For the spice blend…
½ tsp dried chipotle chilli powder
½ tsp dried mulato chilli powder
½ tsp dried pasilla chilli powder
1 tsp dried ancho chilli powder
½ tsp ground black pepper
1 tsp cumin
1 tsp dried oregano
Just mix everything together. Be generous with the measurements!
For the finished dish…
2 tablespoons olive oil
1 small onion, finely chopped
1 beef stock cube (I use an Oxo cube), dissolved in a little boiling water
400g jar of passata (I use Mutti)
1 tablespoon red wine vinegar
Pinch of salt
Heat the oil in a small pan, add the onion and cook gently until softened and starting to colour.
Add the spice blend and stir-fry for 30 seconds. Add a splash of stock if it starts to catch.
Add the rest of the ingredients, stir to mix evenly and gently simmer, uncovered, until the mixture has cooked off and reduced. This will take about 20 to 30 minutes.
If you prefer a smooth sauce, blitz it in a blender or pass it through a sieve.