This rich smokey peanut sauce is a wonderful dip as well as an accompaniment with beans in burritos.
Makes two cups.
Finely chop the garlic and onion. Add to a frypan with little oil and saute for 5 minutes over a medium heat until soft.
Roughly chop the tomatoes.
Add the spices to the pan and cook for half a minute until they are fragrant. Add the tomatoes and chilli and cook for ten minutes.
Blend in a food processor with the stock and roasted peanuts, making sure that sauce is kept a little chunky.
Return to the pan and simmer for 10 minutes. Serve.