Bobby Powers
PLASMA @ UMass |

Tomato Garlic Dipping Sauce

February 16, 2016

This is a Syracuse-local recipe, scaled down from here. The goal is to match Cheeky Monkey’s sauce – I think we’re 80% of the way there but there is still some tweaking to do.

Ingredients:

1.8 cups olive oil (not extra virgin)
4.66 tbsp minced garlic
4 pickled thai chilis, seeds removed
2.33 tbsp asian chili oil
3.2 tbsp honey
28 oz can crushed tomatoes (Sclafani, by Don Pepino, not Gus Sclafani)
1.33 tsp kosher salt

Put the garlic and olive oil in a saucepan, and heat to medium low. Don’t turn the heat on until after you’ve added the garlic and olive oil Cook the garlic until it turns golden brown, and then remove from heat. Add the chili oil, thai chilis, and a few ounces of the crushed tomatoes to a cup and puree with an immersion blender. Add the crushed tomatoes, blended chili mix, honey, and salt to a large bowl. Slowly pour the oil from the saucepan into the bowl, leaving the garlic in the saucepan. Use the immersion blender, and blend until oil is fully incorporated. Stir in the garlic by hand, and refrigerate for at least 3 days.

Tomato Garlic Dipping Sauce - February 16, 2016 - Bobby Powers