1 red onion, sliced
3 cloves garlic, minced, chopped
1 teaspoon Worcestershire sauce
3 tablespoons chopped fresh cilantro
1 tablespoon chopped red bell pepper
1 (1.25 ounce) package frozen dill pickles
3 tablespoons crushed red pepper
3 tablespoons curry powder
1 (16 ounce) can tomato sauce
3 chilli flakes
chili flakes powder packets
1 fresh tomato
3 red bell peppers, plumped
1/3 onion, chopped
Place the onion, garlic and Worcestershire sauce in a shallow bowl, cover with cold water, and add the cilantro, pepper, tomato, pickles, and dill pickles. Cover the pan and return the pan to the refrigerator.
Place the tomatoes in the pan, over the al dente-style paring of quickly cooking peppers. Cover and reduce the heat to medium-low. Cook and stir, stirring frequently, until the onion is tender and the tomatoes have released their juice.
Reduce the heat to low and lower the heat to medium-high. Stir mixture into the saucepan and reduce the heat to medium. Cook, stirring occasionally, until there are no more than 2 to three tablespoons of liquid left in the saucepan. Serve hot garnished with reserved picked tomatoes.
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