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This makes a great Chili Sauce. The name was devised by my daughter Sinead. It is a medium hot recipe. It is aimed at the 'Normal' person and not for the Chili Junkies. When I am making it for myself, I usually double the quantities of Chili Powder and Cumin. This is the general sauce I make when I am making Chili con Carne.
It can be used with any meat, vegitable or mixture. It is a standard sauce, so is great with sandwiches, or as a dip.
4 Tins Tomatoes
3 Heaped teaspoons of Chili Powder
2 Heaped teaspoons of Cumin Seeds
2 Tablespoons of Coriander Seeds
1 Tablespoon of Oregano
1 Bulb of Garlic
45 Grams Dark Chocolate
Put the Tomatoes into a Pot
Grind the Cumin and Coriander and add them with the Chili
Simmer for 1.5 hours
Peel and crush Garlic. Add to the pot
Add Oregano
Simmer for a further 10 minutes
Add the chocolate and wait it to melt. Mis it in.
Ready to serve. Always try to make this the day before as it tastes better the next day.
If you are going to put it into jars, make sure that you scald the jars, fill and seal them immediately. If you don't do this, the natural yeasts, from the air, will get into the mixture and begin to ferment. While that is not necessarly a problem, the fermentation process will cause the sauce to bubble up and leak from the jars. This can be a real pain.
Anyway, once made, it can be kept for a while, as it is steralised. Anytime you feel like an olifactory experience, cook your stuff and add a few spoons of the sauce.