• 2 medium sized fresh tomatoes, cored and cut in half
  • 1 whole jalapeno chilli pepper, stem removed, chopped
  • 5 large garlic cloves, peeled
  • ½ teaspoon salt
  • ¼ cup water
  • 2 teaspoons virgin olive oil


  1. Put tomatoes, jalapeno, garlic, salt and water into a blender. Puree for 20 seconds, until smooth.
  2. Heat olive oil in a saucepan on medium heat. Pour puree into pan. Bring to a low simmer and cook, stirring occasionally until mixture changes to a darker red, approx. 15 minutes. Remove from heat.
  3. Store in an airtight container in the refrigerator when not using it.

Serve with our delicious Spring Rolls.