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Red Chili Sauce for Pasta, Poultry and Meats     HT   ACC    20mins

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5 ripe Tomatoes

1 small Onion

2 Red Chilli Peppers

2 tbsp Oil

2 Garlic Cloves

Salt & Pepper

1 sprig of Thyme

1 Sage leaf

1 tbsp Fresh Parsley, chopped




1. Peel the tomatoes and blend together with the onion and chilli peppers.


2. Heat the oil in a pan then add the tomato mixture and the rest of the ingredients. Cook slowly for at least 15 minutes. The longer you cook the sauce, the thicker it will become. Remove the Thyme and sage before serving.


Serve hot with pasta, poultry or meat.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


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Wooden or Plastic Spoon


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