Annual Food & Drink Issue
Delectable dishes aren’t hard to come by in the Scenic City. But sometimes, even when the food is cooked to perfection, the real secret is in the sauce. Next time you’re looking to elevate a meal, try one of these tasty toppings that is sure to steal the show.
By Christina Cannon
Photography by Rich Smith
2 red onions, roughly chopped
1 head garlic cloves, peeled and roughly chopped
1 cup African bird’s eye chilies, stems removed (can sub with red jalapeño or red serrano chilies)
2 red bell peppers, seeds removed and roughly chopped
3 ripe tomatoes, skins removed and roughly chopped
4 Tbsp. olive oil
Juice and zest of 3 lemons
1/3 cup red wine vinegar
2 Tbsp. sugar
1 Tbsp. salt
1 tsp. cracked black pepper
2 bay leaves
1 tsp. dried oregano
1 Tbsp. smoked paprika
Combine all ingredients in a food processor or blender and mix until all the ingredients are finely chopped and the mixture is saucy. Transfer to a saucepan over medium heat and simmer for 20 minutes, stirring every few minutes to prevent the sauce from burning. After 20 minutes, check the seasoning and adjust. The sauce should be well balanced with a good kick of spice and sourness from the lemon and vinegar. Pour into jars or bottles and keep in the refrigerator for up to 2 weeks.
“This is a very bold and spicy dish. I would suggest pairing it with a zesty red wine, such as a Cabernet Sauvignon or Zinfandel. My personal favorite is Joel Gott’s zinfandel.” – Carey Douglas, Chef
