Cast Iron

Fresh Tomato Sauce with Aji Amarillo

August 23, 2016
Author Notes

This sauce is quite spicy and a little sweet, and mostly tastes of fresh tomato. It's great over meatballs. If you'd like, add some chopped fresh mint too for a slightly different flavor. —clintonhillbilly

  • Serves 4
  • 6 Roma tomatoes
  • 1/2 Onion, chopped
  • 2 Garlic cloves, minced
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Sugar
  • 1/2 cup Vegetable broth
  • 1 Bay leaf
In This Recipe
  1. Toast chiles in a cast iron skillet or similar pan:
  2. Place chiles in a bowl or small saucepan and cover with boiling water for 10 minutes.
  3. Pour contents into a saucepan, add sugar, cumin, and bay leaf, bring to a boil and simmer for fifteen minutes.
  4. Stir in cilantro.

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  • clintonhillbilly
  • lynne
I'm an avid Iron Chef watcher, cookbook enthusiast and dedicated cook. So is my partner, and when we have dinner parties we go completely insane. Our dinners involve lots of wine and lots of vegetarian fare. My favorite cuisine is Mexican, and anything bordering the Mediterranean Sea is tied for second. I just started a blog called Lunchimal! It's all about making lunch for $5 or less from organic, sustainable, local ingredients. Check it out!