Tomato dip

The only dishes I would ever make are those that require minimum preparation and are not messy.

So here are some quick dips you can have with veggie sticks, tortilla chips, or as a spread on bread.
2 ripe medium size tomatoes quartered
2 medium size onions quartered
A few dry roasted peanuts for crunchiness
A 25 dirhams size of tamarind
2 dry red chillis (or more if you like it spicier)
3 cloves of garlic
Salt to taste
Heat a teaspoon of sesame or olive oil. Add peanut, then tamarind. Let peanuts brown a bit. Add onions & garlic. Once onions start browning, add tomatoes. Before it gets too pulpy, take off the fire, and let cool. This should take no more than 6-7 minutes in total.
Add salt and grind to a smooth paste.
This recipe is courtesy of Vani Saraswathi.

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