Tomato And Chili Dip
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 1 pound
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   peanut oil
   2      clove         garlic -- crushed
   1      smal piece    tamarind -- crushed
                        (or 1/4 cup lime juice)
   1      small         onion -- finely chopped
   3                    green or red chilies -- seeded, and cut into fine strips
   1      pound         firm tomatoes -- peeled, diced
   1      tablespoon    dark brown sugar
     1/3  cup           canned coconut milk
   1      tablespoon    tomato paste
                        salt -- to taste
                        === for garnish ===
                        cilantro sprigs
                        finely-chopped green chili
 

Preparation:

Heat the oil in a small skillet, add garlic, tamarind or lime juice, and onion, and stir-fry for 1 minute. Add chilies and tomatoes and stir-fry for a few minutes. Add sugar and season with salt. Stir in coconut milk and tomato paste. Bring to a boil, reduce the heat and cook for 10 to 15 minutes, until the mixture is fairly dry. Let cool, cover, and chill until required. Serve garnished with cilantro and green chili. (It will keep in the refrigerator for about a week.)