Recipe: Tikka Sauce
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Ingredients
- ¼ oz. Jalapeño Peppers
- 3 Tbsp. Crushed Garlic
- 3 Tbsp. Fresh Ginger Root
- ¾ c. Gordon Choice California Tomato Paste
- 6 Tbsp. Trade East Paprika
- 3 Tbsp. Garam Masala
- 1½ qt. Hearthstone Chicken Broth
- 1½ c. Gordon Choice 36% Heavy Whipping Cream
- 6 lb. Markon Essentials Roma Tomatoes
- 1 oz. Primo Gusto Extra Virgin Olive Oil
- 2 oz. GFS Unsalted Butter Prints
- 1½ lb. Sweet Vidalia Onions
Recipe Preparation
1. Place the olive oil and butter in a nonreactive rondeau. As soon as the butter has melted, add the onions, jalapeños, garlic and ginger. Stir frequently. Cook until the onions are tender. Add the tomato paste, paprika and the garam masala to the onion mixture. Stir until blended. Cook 2 minutes.
2. Add the chicken broth, heavy cream and tomatoes. Bring to a boil. Simmer 20 minutes. Stir frequently. In small batches, place the sauce in a blender with the center cap removed. Place a piece of paper towel over the hole to allow steam to escape. Purée until smooth. Return to a clean nonreactive rondeau. Bring to a boil. Simmer 20 minutes. Place in a nonreactive storage container. Cover, label, date and refrigerate until needed. Reheat portions as needed.
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