|
Ingredients
|
Quantity
|
|
Sodium chicken broth
|
½ cup
|
|
Serrano pepper – seeded and chopped
|
3
|
|
Large yellow onions – sliced
|
2
|
|
Garlic – minced
|
1 tsp
|
|
Fresh ginger – minced
|
1 tsp
|
|
Turmeric
|
1 tsp
|
|
Garam masala
|
1 tsp
|
|
Canned tomatoes – chopped
|
14 ½ ounces
|
|
Fresh cilantro leaves
|
½ cup
|
Heat 1/4 cup of chicken broth in a large saucepan. Add serrano
peppers, onions, garlic, and ginger. Saute until onions are soft, about 5
minutes. Add remaining ingredients. Heat to a boil. Lower heat; simmer 20
minutes. Let cool. Pour mixture into blender and add 1/4 cup of chicken broth.
Yields 3 cups. Puree until smooth. Sauce can be refrigerated for a week or frozen
for up to two months.
