Chale Sauce

Ingredients

• 400g (14oz) can tomatoes or 250g (9oz) fresh tomatoes

• 30g (1oz) or 2 tablespoons tomato puree

• 1 onion, roughly chopped

• 5cm (2-inch) piece fresh root ginger, grated (unpeeled if organic)

• 1 red Scotch Bonnet chilli, deseeded

• 1 tablespoon dried chilli flakes

• 1 teaspoon sea salt

• 3 garlic cloves (optional}

TO COOK

• 1 tablespoon sunflower oil

• 1 onion, finely diced

• 1 teaspoon curry powder

• 1 teaspoon extra-hot chilli powder

Directions

Place all the ingredients except the 'to cook' ones in a blender and blend together until you have a fairly smooth paste. This is your uncooked chalé sauce.

For cooked chalé sauce, heat the oil in a heavy-based saucepan, add the onion and sauté over a medium heat for a few minutes until softened. Then add the curry powder and chilli powder and stir thoroughly  to coat the onion evenly. Add the blended tomato mixture and simmer gently for 35-40 minutes.

Use straight away, or leave to cool then store in an airtight container in the fridge for up to 3 days, or freeze for future use.