





how?



2 teaspoons of cumin seeds

2 teaspoons of coriander seeds

4 teaspoons of dried chili flakes

2 tomatoes, deseeded

2 garlic cloves

2 tablespoons of tomato paste

3 tablespoons of rice wine vinegar

1 tablespoon of agave syrup

1 tablespoon of sesame oil

¼ cup of sesame seeds, toasted



in a small frying pan, lightly toast the cumin and coriander seeds with the chili flakes for 1-2 minutes until fragrant. transfer to an electric coffee grinder and grind to a fine powder. add this to a food processor or wet/dry mill with the remaining ingredients and blend to a paste consistency. pour into a sterilised recycled 400mL jar, label and use now or store in the fridge for later use with a variety of tasty vegan dishes.



fills a 400mL jar





i have not always been as much of a fan of spicy food but, like many things in life, it grew on me... to the point now where i happily pile on the chili sauce, add hot pickled chilis to my salad, crave a satisfyingly spicy curry, and scan the shelves of specialty stores for an exciting new jar of the hot stuff! if you are like me then this vegan spicy sesame tomato sambal is for you! if you are not big on chili but open to discovering a delicious new 'sometimes' condiment then i say "give it a go". the delicious depth of flavour and heat of this sambal makes it a perfect partner to scrambled tofu, noodle dishes or even mixed through a tomato-based pasta sauce.