Balti Sauce - 4

Course : Curry
Source:
Serves: 15
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Ingredients:

1/2 cup low sodium chicken broth
3 medium serrano peppers -- seeded and chopped
2 large yellow onions -- sliced
1 teaspoon garlic -- minced
1 teaspoon fresh ginger -- minced
1 teaspoon turmeric
1 teaspoon garam masala
14 1/2 ounces canned tomatoes -- chopped
1/2 cup fresh cilantro leaves
 

Preparation / Directions:

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.


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