kristopher's cookbook: all purpose sauce

we've been mostly off dipping sauces for years, for many reasons, but the fact remains that we do like them. my jam-making experiment reminded me of dad's ketchup making experiment, and my attempt to try and use peanut butter (which I bulk-purchased last year for the birds - but the birds don't seem to like it much any more!) to make a peanut-butter and marmite spread inspired me to try something unconventional. and so, one bored afternoon later, I am proud to unveil my "all purpose sauce"

ingredients:

700gm tomato puree

250gm chopped onions (I used white onions)

100 gm chopped garlic

3 generously heaped tablespoons peanut butter (I used organic peanut butter with only two ingredients, 99% peanuts and 1% salt)

2 tablespoons yellow mustard (ie mustard dal, without the outer shells)

additional salt to taste

a dash of sugar - maybe 2 teaspoons

150gm "medium" curry powder

freshly ground pepper to taste

3 chopped chillies

2 teaspoons cumin

6 chopped spring onions

oil to fry

recipe: 

fry the cumin, onions and chillies until the onion is beginning to brown. add garlic and spring onions and fry until aromatic. 

cool until OK to put into a blender (my blender bowl is plastic!) 

meanwhile in a heavy utensil (I have a cast iron one coated with enamel) heat all the remaining ingredients (primarily tomato puree and curry powder) gently

once cool enough to blend the fried stuff, blend with sugar, salt, mustard. add peanut butter and blend again until smooth.

add blended mix into simmering paste once it's bubbling.

stir until slightly thick on very low heat to get it to your desired consistency.

fill up into a glass jar, cool, enjoy! also, refrigerate as there are no preservatives, and pack it so that there are no air bubbles to ensure longevity.

it's great for spreading, dipping, or to add a punch of flavour to mild stuff like boiled eggs! the curry powder and peanut butter dominate the flavours. I would call it a peanut-y curry sauce!

ps: full disclosure, it's already been 3 weeks and I'm 3/4th through the jar as I type this, but hey!