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Dipping sauce with garlic and chili

No table in New Mexico that does not have a dish with tomato sauce on it – no shop that does not offer at least one of these sauces. No wonder there are variations in heaps: some are sharp, others almost sweet, some also contain peppers, others stick to onions and herbs only. Some sauces are made from raw tomatoes and are correspondingly more watery, in other recipes, the tomatoes are roasted before processing, third recipes thicken the sauce by cooking. In our formula, the tomatoes are first baked in the oven, which gives their flesh a subtle roasted flavor. And then the sauce is also thickened in the pan until it has the desired consistency. So it gets a flavor that is as striking as the fleecy clouds in the sky of New Mexico, of which Hektor Maille could hardly see enough.

6 tomatoes

3 tablespoons olive oil

3 onions (red one's if possible), finely chopped

1 pinch salt

6 pods garlic

2 fresh, hot chillies (or more), deseeded and finely chopped

10 g coriander green (or more), finely chopped

10 g flat parsely, finely chopped

1. Cut out the stem of the tomatoes and put them with the hole on top on a tray lined with baking paper, if necessary, stabilize with some aluminum foil. Bake in the preheated oven to 220 degrees for 30 to 40 minutes. The skins of the tomatoes will peel off. Allow to cool a bit.
2. Heat olive oil in a pan, add onions with a pinch of salt and simmer until they are translucent (do not turn brown). Press the garlic in and continue to cook about 30 seconds. Remove from heat.
3. Take out the tomatoes from their skins and chop into quarters. Blend together with the chili in a blender or chopper – a few seconds only, the tomatoes should keep a certain structure. Add the tomatoes to the onions in the pan and thicken the sauce on low heat for about 3 to 5 minutes (depending on wateriness the tomatoes). Towards the end of cooking stir in parsley and coriander (the later one adds the herbs, the more prominent is especially the aroma of the coriander greens in the finished sauce).
4. When cool, season with salt and serve as a dipping sauce with fresh vegetables, bread, etc.

More about the travel adventure of Secret Agent Hektor Maille:

• Episode 17: Wordy Wild West
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

On the road from Denver to Los Angeles Hektor Maille sees himself featuring in a variety of heroic tales, which superimpose his own story like projections. This, of course, does not prevent him from sampling the cuisines of the regions through which he travels – nor from falling in love with a few specialties from New Mexico:

• Tomato sauce «New Mexico» (Dipping sauce with garlic and chili)
• Chile verde (Green chili with beef and chipotle)
• New Mexico Bizcochitos (Cookies with Lard and Anise)

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