Mexican Hot Sauce with NachosLong ago, we used to visit my sister and watch old black-and-white movies, having nachos and hot sauce along with a glass of wine. Better than takeaway! This is my easy-cooking interpretation of her recipe, though I’ve included equivalent fresh ingredients if you prefer trying that.

1 onion, chopped
1 tsp garlic powder (or 2 cloves garlic, crushed)
2 x 400g tins chopped tomatoes*
¼ – ½ tin water
2 tsp cumin powder
½ tsp hot chilli powder (or 4 fresh red chillies chopped & crushed)
½ tsp ground coriander
½ tsp cayenne pepper
¼ tsp salt
¼ tsp ground black pepper

Sauté onion and garlic gently in a little oil. When the onion is clear, add all of the spices, stir and cook for a moment. Add tomatoes, using the water to rinse out the tins and add that too. Cover and simmer for *at least* ½ hour.
Makes roughly 600g, about 4 x 150g portions.

Serve as a dip with Nachos.

* If you want to use fresh tomatoes (red or green), substitute 3 cups chopped tomatoes + 1 cup of water + 2 oz tomato puree, for the tinned tomatoes + 1/4 tin water. In this case, it probably needs a couple hours of simmering to reach the right texture.