Salsa Baladi (Egyptian Koshari Tomato Sauce)

June 2, 2017

Salsa Baladi (Egyptian Koshari Tomato Sauce) - kvalifood.com

The tomato-vinegar sauce served over Egyptian koshari. What separates it from a generic tomato sauce is the white vinegar – the tangy flavour is the whole point. Quick to make: saute garlic, add tomato sauce, simmer, finish with vinegar.

Makes ca. 2 cups / serves 4

Ingredients

400 g canned tomato sauce (or tomato passata)
2 tbsp neutral oil (or olive oil)
4 garlic cloves (~20 g), minced
3 tbsp distilled white vinegar
1 tsp ground coriander
salt, to taste
water, as needed

Directions

Heat the oil in a saucepan over medium heat. Add the minced garlic and ground coriander. Saute for about 1 minute until fragrant. Do not let the garlic brown.
Add the tomato sauce and a pinch of salt. Stir to combine.
Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Add a splash of water if it gets too thick.
Stir in the white vinegar and simmer another 2-3 minutes. Taste and adjust salt. Keep warm until serving.

Notes

Do not reduce the vinegar – the tang is what makes this sauce distinctive.
Optional additions: 1/2 tsp ground cumin, 1 tbsp tomato paste, a pinch of cayenne, or 1/2 tsp sugar if the tomatoes are very acidic.
If serving alongside koshari with a separate daqqa (cumin-vinegar sauce), you can omit the coriander and cumin entirely.
Keeps 3-4 days refrigerated.