Daqqus (Spicy Tomato Sauce)

1Preparation

1. Grate the tomatoes on the coarse side of a grater and discard the skins.
2. Pound the garlic and green chili with a pinch of salt in a mortar.

2Cooking

1. Heat the oil in a small pan and stir the garlic and chili until fragrant, without letting the garlic brown.

   🔥 medium heat⏱ 1 min timer
2. Add the cumin, chili powder and tomato paste and stir for 30 seconds.

   🔥 medium heat⏱ 1 min timer
3. Add the grated tomatoes and salt and simmer until the sauce thickens and no longer tastes raw.

   🔥 low heat⏱ 12 min timer
4. Take the pan off the heat and stir in the lime juice and coriander.

   ⏱ 1 min timer

3Serving

1. Pour the daqqus into a small bowl and serve warm or at room temperature.
2. Serve with machboos, grilled fish or muhammar.

💡 Tips & common mistakes

• Common mistake: frying the garlic until brown, which makes the daqqus bitter.
• Control the heat with the number of chilies; remove the seeds for a milder version.
• Daqqus keeps in an airtight jar in the fridge for up to 4 days.

🔁 Substitutions

• A can of crushed tomatoes can replace the fresh tomatoes.