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.
|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|
|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.