2 tablespoons olive oil
1 tablespoon butter
2 onions, sliced
2 teaspoons smoked paprika
1½ teaspoons ground cumin
½ teaspoon chilli flakes
6 cloves garlic, chopped
400-gram tin tomatoes
410-gram tin peaches, drained and rinsed
3 tablespoons chipotle hot sauce
¼ cup Worcestershire sauce
1 tablespoon brown sugar
¼ teaspoon salt
200ml boiling water (see Cook’s note)
salt and cracked pepper
Heat the olive oil and butter in a large saucepan over a low-medium heat. Add the onions and fry until golden. Add the paprika, cumin, chilli and garlic and fry until aromatic, about 2 minutes. Add the tomatoes, peaches, chipotle hot sauce, Worcestershire sauce, brown sugar and salt. Cook over a low heat for 1 hour, stirring occasionally.
Spoon the sauce into a food processor or blender and blitz until completely puréed. Return to the pot and add the boiling water. Simmer for 10 minutes then set aside to cool. Season to taste.
Cook’s note: For a thinner sauce, add a little extra water.