Ingredients
- 1/4 cup olive oil
- 3 cloves garlic, finely chopped
- One 2-inch piece ginger, peeled and chopped
- 2 shallots, finely chopped
- 1/2 teaspoon chili powder
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 2 cardamom pods
- 1 cinnamon stick
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 4 fresh tomatoes, coarsely chopped
- 1 cup canned stewed tomatoes
- 3 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- 2 tablespoons dark raisins
- 1 tablespoon cilantro, chopped
- 1 tablespoon mint, chopped
- 1 tablespoon basil leaves, chopped
- Juice of 2 limes
- 1 jalapeño chile, seeds and ribs removed, chopped
Directions
- 1. Heat the olive oil in a medium skillet over medium heat. Add the garlic, ginger, shallots, chili powder, curry powder, coriander, cardamom, and cinnamon stick and cook until golden and fragrant, about 5 minutes. Add the honey and brown sugar and cook until caramelized, 2 to 3 minutes.
- 2. Stir in the fresh tomatoes, stewed tomatoes, and vinegar. Season with salt and pepper and simmer for 40 minutes. Remove and discard cinnamon stick.
- 3. Remove from the heat and stir in the raisins, cilantro, mint, basil, lime juice, and jalapeño.
