Anna’s Somali-Inspired Hot Chilli Sauce
(Makes 1 cup)
4 red habanero chillies
2 cloves garlic, peeled
2 tablespoons tamarind puree
10 (50g) seedless dried dates
2 tablespoons olive oil
Salt, to taste
Chop the tomatoes, chillies and garlic. Place into a blender with the tamarind, dates, oil and salt. Pulse until smooth.
Transfer mixture to a small pot over low heat. Cook for 20 minutes, stirring occasionally or until slightly thickened.
Spoon into sterilised jars. Allow to cool completely before capping with a lid. Store in the fridge. Sauce will keep in the fridge for 1 to 2 weeks.