- 1 onion, peeled and quartered
- 1 clove garlic, peeled
- 0.25 red capsicum, chopped
- 0.25 green capsicum, chopped
- 40 g olive oil
- 400 g crushed tomatoes
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 0.5 teaspoon paprika
- 0.25 teaspoon Ground Chili powder, to taste
- 60 g water
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place onion and garlic in bowl and chop 3 sec/speed 5.
Scrape down sides of bowl. Add capsicum and olive oil. Saute for 5 min/100 C/"Counter-clockwise operation" /"Gentle stir setting" measuring cup removed.
Add crushed tomatoes, salt, sugar, paprika, chili powder and water. Cook 12 min/100 C/"Counter-clockwise operation" /"Gentle stir setting" with simmering basket sitting on top of lid. Serve hot or cold.
Accessories you need
This versatile sauce is ideal for serving with tacos, nachos or enchiladas.
I like to chop the capsicum by hand for a chunky consistency however you can add it to the onion and garlic in step 1 if you'd prefer to save time. You could also use fresh chili instead of powder and chop with the onion and garlic.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.