Belgian Samurai sauce is a hot sauce traditionally made with tomatoes, paprika and red peppers. Ideal with snacks, chicken and red meat. Although the store bought sauce (from Devos Lemmens) tastes really good, I wanted to make my own version of it. Without paprika, but with intense flavored tomato powder.
- 2 cloves garlic, chopped very fine
- 1 tbsp. olive oil
- 1/4 tsp Mace (a spice derived from the aril of nutmeg)
- 1/4 tsp ground Caraway seeds
- 1/4 tsp cumin
- 2 tbsp tomato powder
- 1/2 cup mayonnaise
- 1 tbsp. sour cream
- 1 red chili, seeds removed
- 1/8 tsp saffron
- 1/4 tsp cane sugar
- 1/4 tsp Himalayan Salt
- 1 tsp lemon juice
- Heat the olive oil over medium heat in a small pan. Add the garlic and fry gently over medium heat until tender and fragrant.
- Add mace, cumin and caraway seeds, and fry briefly.
- Add a tablespoon of water, remove from the heat and let cool.
- Once cooled down, add the remaining ingredients and blend until you get a creamy consistency.
- Season to taste.