Equipment
Ingredients
Base
- 200 g tomato puree
- 50 ml water
- 30 ml white vinegar
Spices and Seasoning
- 5 g chili powder
- 2 g ground cumin
- 2 g garlic powder
- 2 g onion powder
- 3 g fine sea salt
- 5 g granulated sugar
Nutrition (per serving)
Method
In a medium saucepan, combine the tomato puree, water, white vinegar, chili powder, ground cumin, garlic powder, onion powder, salt, and sugar. Whisk thoroughly until all spices are fully dissolved and the mixture is smooth.
Place the saucepan over medium heat and bring the mixture to a gentle boil.
Reduce the heat to low. Let the sauce simmer uncovered, stirring occasionally with the whisk, to allow the flavors to meld and the sauce to thicken slightly.
Remove the saucepan from the heat and allow the sauce to cool for at least 5 minutes before serving or transferring to a storage container.
Chef's Notes
- Toasting the dry spices briefly in the dry saucepan for 30 seconds before adding the wet ingredients can unlock deeper, roasted flavor profiles.
- For a smoky variation, substitute half of the chili powder with smoked paprika or add a dash of liquid smoke.
- This recipe serves as a fantastic base canvas. You can blend in fresh cilantro or a roasted jalapeño at the end for an extra dimension of freshness.
Storage
Refrigerator: 1 week — Store in an airtight jar or container.
Freezer: 3 months — Freeze in ice cube trays for easy portioning.
Reheating: Warm gently in a saucepan over low heat or in the microwave.
