Masala Sauce, a picture show

I think I am mostly recovered from the labor day weekend. My friend canceled on me, so I went back to Lassen for more solo adventurer fun. Here are some pictures of the masala sauce preparation. Hopefully I get the photos from the trip logged soon

Enjoy,



I start with fresh organic tomatoes, and bake them


so they develop richer flavors, and the skin is easier to peel


After the tomatoes are cored and seeded, there is a lot of juice on the cutting board. I just strain it all into the pot.


My spice blend is blackpepper, paprika, coriander, cumin, cinnamon, and ginger.
I toast my seeds over med-high heat in a small skillet


Then grind to a powerder with the mortar and pestle


Cinnamon is grated fresh


Organic red fresno chili peppers provide the heat in this recipe.
I puree them with the tomatoes.


Tomato+chili puree is mixed with spices and simmered till thickened.
This is the finished sauce


I strain out bits of skin and seeds before drying.


Drying is done on baking sheets lined with parchment paper


I dried this one in the oven, lowest setting, door slightly propped open


The dried sauce is like a fruit leather, and lightweight.


I sample the sauce with a spoonful of heavy cream, in case I need to make any last minute adjustments.