Thinking of this hot sauce also a secret agent feels quickly too hot - especially on an August day in Joshua Tree National Park.
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.
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
More about the travel adventure of Secret Agent Hektor Maille:
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:
First Publication: 8-3-2011
Modifications: 21-3-2011, 21-6-2011, 16-11-2011, 19-12-2011