Spicy Moroccan Sauce (Gluten, Dairy & Refined Sugar Free & Paleo)

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In the last couple weeks, winter has struck. We’ve had howling gales and days of rain, forcing us to stay indoors, creating our own adventures inside. Every so often we’ve had enough of these walls and we venture out in the shelter of the car, exploring our new city. We’ve driven past enticing looking playgrounds, beautiful walkways and inviting cafes – noting them down for future reference before we dash home for some warm food to heat our bellies.

When it comes to meals, what better way to combat the cold but to heat up the food and add some spice for warmth!

This fiery beauty of a sauce has a heap of flavour and a fantastic chili kick. I love having it with crackers or carrots as a snack, or serving it up alongside pretty much any meat at dinner. It’s wonderful added to a crock pot stew, stirred into a pumpkin soup, or served up with some hot kumara chips. You’ll find plenty reasons to whip out the jar again and again!

 

Spicy Moroccan Sauce

3 tbsp fresh ginger, peeled & roughly chopped
1 onion, peeled & roughly chopped
8 cloves garlic, peeled
2-3 red chilies, seeds left in if you like it spicy (can use dried or fresh)
zest & juice of 1 lemon
2 tbsp olive or coconut oil
1 tsp fennel seeds
3 tsp cumin seeds
1 tsp ground coriander
2x 400g cans of chopped tomatoes in juice
1 tbsp honey
1 tsp salt
1 tsp cracked black pepper

Add the ginger, onion, garlic, chilies, and lemon to a food processor and blender and blitz until you have a smooth paste-like consistency.

Heat the oil gently over a medium heat in a large saucepan. Add the blended mix and stir until it smells fragrant. Throw in the fennel seeds, cumin seeds, and coriander whilst stirring some more. Add the tomatoes, honey, salt and pepper. Bring it to a gentle boil then lower the heat to a simmer. Simmer for 20-30 mins until the liquid has reduced. Allow to cool before transferring to a jar and refrigerating between uses. (I love the little tomato pieces but if you prefer a smooth sauce then just blitz it up before transferring it to your chosen jar).

Will keep well for 1 week.

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