Filfel Chuma (Libyan Spicy Tomato Sauce)

• 2 tablespoons olive oil
• 4–5 cloves of garlic, minced
• 2–3 hot chile peppers (such as cayenne pepper or serrano pepper), finely chopped
• 4–5 ripe tomatoes, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• ½ teaspoon ground cayenne pepper (adjust according to spice preference)
• ½ teaspoon ground coriander
• Salt and pepper, to taste
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• Fresh parsley or cilantro, chopped, for garnish

Ingredients for 6 servings (745 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in a saucepan over medium heat.

   Stovetop
2. 2

   Add the minced garlic and finely chopped chili peppers. Sauté for a minute until fragrant.

3. 3

   Add the chopped tomatoes to the saucepan and stir well.

   Stovetop
4. 4

   Sprinkle the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper over the tomatoes. Mix the spices into the sauce.

5. 5

   Stir in the tomato paste. Reduce the heat to low and simmer the sauce for about 20–25 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

   Stovetop
6. 6

   Remove the saucepan from the heat and let the sauce cool slightly.

   Stovetop
7. 7

   Transfer the sauce to a blender or use an immersion blender to puree the mixture until smooth. Alternatively, if you prefer a chunky texture, you can skip this step.

   Blender
8. 8

   Stir in the fresh lemon juice to brighten the flavors.

9. 9

   Taste and adjust the seasoning according to your preference.

10. 10

    Garnish with chopped parsley or cilantro before serving.