Spicy Tomato - Chili Coulis
From jo_jo_ba 14 years ago
- 4 1/4 hours to make
- Serves 16
This simple, slightly sweet puree of tomatoes and hot peppers packs some SERIOUS heat... I wouldn't recommend it alone for pasta, but it adds a great zip to macaroni and cheese sauce and works wonders stirred into rice! Read more Serving size is 2 tbsp. A note about the tomatoes: normally I'm not a stickler for the seasonal / local thing, but when it comes to this sauce, it matters. You need them to be picked at the peak of their ripeness, flavour and nutrition, not crunchy like storebought tomatoes. See less
Ingredients
- 3 1/2 lbs fresh, IN SEASON plum tomatoes (San Marzano if you have a garden with them) - see note above shopping list
- 2 hot cherry peppers (usually called "cherry bomb" or similar, you can substitute jalapenos) shopping list
- 1 sweet cherry pepper (usually called "cherry pick") shopping list
- 1/3 cup brown sugar shopping list
How to make it
- Quarter tomatoes and peppers (seed the peppers if you're concerned about too much heat). Place into a food processor (skins and all).
- Puree until completely smooth.
- Pass the puree through a food mill to eliminate the skins and seeds, and pour that mixture into a large pot.
- Bring to a brisk simmer and add the sugar.
- Cook uncovered over medium-low heat for 4 hours, until reduced to a thick puree.
- Store in the refrigerator or process in a waterbath for 30 minutes.
People Who Like This Dish 3
- fewls Helotes, TX
- optimistic1_2 Guelph, CA
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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