All you do is stir fry the paste in your pan with oil for about 30 seconds, then add the onions and garlic and saute for another 5 minutes. Add the rest of the ingredients (except chilies). Mix them well, and let simmer for about 30 minutes. Add the chilies during the last 5 minutes. Take it off of the heat. After you put the sauce in your heated and sterilized jars, process in your hot water bath/canner for 35 minutes. Let cool on top of towel on counter top for 12 hours, screw lids tight, label, and put on the shelf for a rainy day! This recipe makes about 3-3.5 pints of sauce.
- vegetable oil, enough to coat bottom of pan
- 2 cloves garlic, minced
- 1/2 an onion, finely chopped
- 6 Tablespoons vindaloo paste
- 5 medium vine-ripened tomatoes, roughly chopped
- 1 (28-ounce) can diced tomatoes
- 1 (12-ounce) can tomato paste
- 1/2 cup chicken or vegetable stock
- 4 large green chilies, chopped (I used jalapenos)
Serving suggestion is to brown your chopped meat (chicken, pork, or lamb) in a skillet. Add some green bell peppers and saute for a few minutes. Stir in prepared vindaloo sauce and let simmer for a 5-10 minutes on low heat for flavors to meld. Serve with a side of plain yogurt or raita to cool your palette from all the spiciness!