- 1 large onion, chopped
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 3 large ripe tomatoes, diced
- 3/4 teaspoon chili powder
- 2 tablespoons tamarind extract
- salt
- In a skillet, cook onion in oil over medium heat until soft. Stir in garlic, and continue cooking for 3 minutes. Stir in tomatoes, and cover; continue cooking until tomatoes are soft and begin to break down. Season with chili powder, tamarind extract, and salt.
- Transfer mixture to a blender or food processor. Process until smooth. Refrigerate for 2 hours.