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This is one of the recipes offered by the Hortus Botanicus to illustrate the influence of chiles on modern Dutch cuisine. The recipe is by Joop Braakhekke of Le Garage restaurant. Serve it as a sauce over meat, chicken, and rice dishes.
In a pan, heat the oil. Add the onion and fry until almost brown. Add the chiles and continue to fry for one minute. Add the tomatoes, lemon grass, ginger, and salt to taste and simmer for 20 minutes, adding water if needed to make a medium thick sauce.
Ingredients
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3 tablespoons vegetable oil
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1 medium onion, finely chopped
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3 jalapeño chiles, seeds and stems removed, minced
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3 medium tomatoes, peeled and chopped
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1 tablespoon minced lemon grass
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1 tablespoon minced ginger
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Salt to taste
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Water as needed
Instructions
In a pan, heat the oil. Add the onion and fry until almost brown. Add the chiles and continue to fry for one minute. Add the tomatoes, lemon grass, ginger, and salt to taste and simmer for 20 minutes, adding water if needed to make a medium thick sauce.
| Servings |
| 1 1/2 cups |
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This is one of the recipes offered by the Hortus Botanicus to illustrate the influence of chiles on modern Dutch cuisine. The recipe is by Joop Braakhekke of Le Garage restaurant. Serve it as a sauce over meat, chicken, and rice dishes.
Ingredients
InstructionsIn a pan, heat the oil. Add the onion and fry until almost brown. Add the chiles and continue to fry for one minute. Add the tomatoes, lemon grass, ginger, and salt to taste and simmer for 20 minutes, adding water if needed to make a medium thick sauce.
|
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