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Ingredients
2 x 400ml tins diced tomato
1 head corinder- roots, steams and leaves finely diced
3 cloves garlic- crushed
2-3 tbsp pickled jalapenos- finely diced
1 large onion- finely diced
3 tbsp oil
100ml water
½ tsp cumin
½ tbsp ground oregano
½ tbsp raw brown sugar
Method
In a large saucepan heat the oil, then add onion and coriander root and cook until just starting to soften.
Add garlic and cook for a further minute until garlic softens (being careful not to get too much color on onions.)
Add jalapenos, cumin, tomato, remaining coriander and water and cook for 3-4 minutes until heated through.
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