Tomato, Lime, and Cardamom Sauce

Finely chop the garlic cloves, green chilies, and shallots, and fresh dill. Blend the canned whole, peeled tomatoes in a food processor. Zest and juice limes.

• garlic cloves: 6
• green chilies: 2
• shallots: 100 g
• fresh dill: 1 g
• canned whole, peeled tomatoes: 400 g
• limes: 2

Add the garlic cloves and green chilies with olive oil and salt to a sauce pan. Cook it over medium heat for 8-10 minutes . Don't or crisp the garlic; reducing the heat is better.

• garlic cloves from step 1
• green chilies from step 1
• olive oil: 60 g
• salt: 0.75 g

Remove half of the mix and set it aside as a topping for whatever you are using the sauce with. Add the lime juice and some dill.

• mix from step 2
• lime juice from step 1
• dill

Add the shallots and cook for around another 5 minutes . They should be done at this point.

• shallots from step 1

Add the blended tomatoes, tomato paste, sugar, ground cardamom, ground cumin, lime zest, and salt. Cook it for 5 minutes .

• blended tomatoes from step 1
• tomato paste: 17 g
• sugar: 6 g
• ground cardamom: 3.6 g
• ground cumin: 2.4 g
• lime zest from step 1
• salt: 3.5 g

Add water, bring it it a simmer, and cook it for another 5 minutes .

• water: 240 g