This is a very versatile sauce. It can be consumed hot or cold. I like it with savoury pancakes or Polish gołąbki (stuffed cabbage leaves). It can be used instead of a shop-bought tomato ketchup with meat patties, sausages or at barbecues. The amount of pickled jalapeño can be adjusted to make the sauce less or more spicy. Instead of jalapeño dried chilli flakes, chilli powder or cayenne can be used. If the sauce is to be mild some pickled, skinless red pepper can be added.Origin: my own recipe
- 2 large onions, peeled and sliced
- 2 galic cloves, sliced
- 350 g jar of crushed tomato passata or a can of chopped tomatoes
- 2-3 2′ long pickled gherkins, sliced
- 3-5 slices of pickled jalapeño (5 gives a medium hot sauce)
- 1 tbsp butter
- 1 tbsp olive oil
- Herbs and spices: dried oregano, ground ginger, salt, thyme, turmeric, sugar, black pepper
- In a saucepan with lid fry onions and garlic on 1 tbsp butter until they are soft and have a golden colour.
- During frying onions add 1 tsp oregano and 1/2 tsp ginger,
- add salt to taste.
- When onions are done stir in tomatoes, gherkins and jalapeño.
- Add 1/4 tsp thyme, 1/4 turmeric,
- 1 tsp sugar, 1 tbsp olive oil.
- Finish it off with some black pepper to taste.
- Cook the sauce under the lid, on a low heat, for about 30 minutes. Take it off the stove and blend it with a stick blender until it’s smooth.