The store bought sauce of any kind has loads of sugar, preservatives and cost more than homemade. Hiding veggies my kids don’t like in sauce like this is a win-win for a mama like me.

I use this sauce in different dishes like pasta, rice, egg, as pizza sauce and sometimes as a dip but my kids don’t really like it as kids. My husband is not a veggie person but I have managed to sneak a veggie into his smoothie and sauce like this.

Apart from being very easy to make, this sauce can store for a long period of time if am going to store it for long I always add vinegar.  Using a clean dry spoon or wooden spoon any time I need it to make last and mucus free.

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INGREDIENTS

1 red capsicum (tatashe)

4 medium tomatoes

1 onion

1/2 ginger

4-5 clove of garlic

1 habanero (rodo)

1 tablespoon mix spice

1/2 teaspoon honey

1 chilli (shombo) optional

1 1/2 carrot

4-5 cauliflower floret

1/2 cup sweet corn

2-3 tablespoon tomato paste

1/4 cup or more water

salt to taste

METHOD

1. Deseed habanero, chilli, and capsicum
2. Cut onion, ginger, capsicum, tomato and chilli into a medium piece
3. Put the peppers, tomatoes, ginger, garlic and onion in the steamer basket or add water and boil for 20 minutes or until soft
4. Let it cool down add the spice, salt, tomato paste and blend until smooth or blend with hand blender.

ROASTING METHOD

1. Clean the veggie with a paper towel
2. Place all into a baking tray or dish, add the spice, salt and 2 tablespoons of oil
3. Mix all together and roast for 20 minutes on 180 degrees
4. Let it cool down and follow the next step.