Ok I was late with dinner again and I wanted to make something quick to fill Mr. Riaz’s tummy so I came up with this on spur of the moment. So please enjoy this impromptu recipe? What I meant it was a spur of the moment thing.
I added olive oil to a small pot and cut 1 onion or shallot in to half moon pieces. The shallots I get are pretty big it is about a size of a small onion. I added to mortar and pestle I added 1 pinch each of cumin seeds and black pepper corns and I ground them in to a coarse powder and added it to the now browned onion. I added 1 small slice of ginger I washed and peeled and peeled 1 clove of garlic and added it to my mortar and pestle.
I added it to the pot and stirred. I washed chopped and added 1 tomato until it cooked down like a mush. I cooked this on low heat to keep it from burning. I washed and chopped 1 pablano chili in to small pieces and added it to the tomato sauce mix and stirred. I added 3 drops of balsamic vinegar and 1 can of Goya sardines in chapotle sauce and heated it up til it is warm. This is an easy no frills recipe and it does not take long to make I should say roughly about 25 to 3o minutes.
Serve with tortillas or chapati. Mr. Riaz and I ate it with chapati. The reason why I didn’t add salt because the sardines in a can is salty enough as it is and after all this blogs main focus is on how to eat healthy.
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