Balti Sauce - 4

Recipe Ingredients

1/2 cup	118ml	Low sodium chicken broth
3		Serrano peppers - seeded and chopped
2		Yellow onions - sliced (large)
1 teaspoon	5ml	Garlic - minced
1 teaspoon	5ml	Fresh ginger - minced
1 teaspoon	5ml	Turmeric
1 teaspoon	5ml	Garam masala
14 1/2 oz	411g	Canned tomatoes - chopped
1/2 cup	8g / 0.3oz	Fresh cilantro leaves

Recipe Instructions

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.

Source:
Chicago Tribune (modified)

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