tsp cumin seeds, roasted and ground ½ tsp coriander seeds, roasted and ground
tsp tomato paste Pinch of salt
tbsp dark agave syrup (or regular syrup)
tbsp red wine vinegar
g chopped tomatoes
ml TABASCO® Chipotle Sauce Juice of ¼ lime
ml blanco tequila
1
Step 1
Heat the oil in a thick-bottomed saucepan on a medium to high heat and caramelise the onion until soft and golden. Add the garlic, cumin, coriander, tomato paste and stir until the garlic is soft, then add a pinch of salt.
2
Step 2
Pour in the agave syrup and red wine vinegar and cook for 5 minutes. Add the chopped tomatoes and cook for a further 15-20 minutes, stirring every now and again, until reduced to a thick consistency. Remove from heat and blend using a blender until smooth.
3
Step 3
Once cooled, stir in the TABASCO® Chipotle Sauce, lime juice and tequila.
4
Step 4
Pour into a preserving jar and label with the date.