Recipe - Balti Sauce

Cooking spray
3 Serrano peppers;roughly
chopped
2 lg Onions; cut or sliced up
1 teaspoon Garlic; minced
1 teaspoon Ginger; minced
1 teaspoon Tumeric
1 teaspoon Garam masala
1 cn (14 One half oz) chopped tomatoes
One half cup Cilantro leaves
1 teaspoon Salt

Heat spray in pan, add next four ingredients and stirfry until onions are
soft. Add remaining ingredients and bring to a boil. Lower heat and simmer
for twenty minutes. Let cool. Puree in blender. Sauce can be refrigerated
for a week or frozen up to two months. If your unfamiliar with garam
masala, it's a spice mixture including cinnamon, cloves, and black pepper.
You should be able to get it at any Indian market or at a spice store.
Posted to fatfree digest V97 #172 by "JACK LEFTON" FEDERICOFEL@msn.com on
Aug 7, 97