| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Moroccan |
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion, chopped |
| 5 |
|
Cloves garlic, minced |
| 1 |
cn |
Tomatoes (28 oz) |
| 1 |
c |
Peanut butter |
| 1 |
ts |
Cumin |
| 1 |
tb |
Hot pepper sauce |
| 2 |
tb |
Cayenne |
| 1 |
tb |
Chili powder |
| 2 |
tb |
White vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Tomato paste |
| 2 |
c |
Water |
INSTRUCTIONS
In a large sauce pan, heat oil and fry onion and garlic until golden brown.
Place the tomatoes and their liquid in a bowl, and crush the tomatoes with
a potato masher or a spoon, breaking them into small pieces. Add the
tomatoes and their liquid to the onions, reduce heat to very low, add
peanut butter, and stir until well combined. Add cumin, hot sauce, cayenne,
chili, vinegar, salt, pepper, sugar, tomato paste and water, and stir until
well combined. Cook over low heat at a bare simmering for 10 to 15 minutes,
stirring frequently. (This soup burns very easily, so keep the heat low and
don't allow it to come to a full boil.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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