Mexican Fajita Paste
I was searching for a replacement for my favourite discontinued knorr stir it up mexican fajita paste when I stumbled upon a thread on this website. Using their advice I made a great substitute for the shop bought varieties.
Ingredients
1 tin (400g) chopped tomatoes
1 tblsp tomato puree
3 tblsp vegetable oil
2 tblsp rapeseed (or other flavourless) oil
2 tsp paprika
2 - 3 tsp chilli powder
2 tsp cumin
2 tsp coriander
1.5 tsp garlic powder
1.5 tsp onion granules
1.5 tsp mustard powder
½ tsp black pepper
1 tsp salt
1 tsp sugar
1 tblsp white wine vinegar
1 tblsp soy sauce
1 handful of fresh parsley
Method
Blend the tomatoes, tomato puree and fresh parsley to a puree and keep to one side. Then warm the oil in a medium saucepan (not too hot or the spices will burn!), add the dry ingredients and stir constantly to avoid sticking to the pan and burning. When the mixture resembles a dark paste, add the tomatoes, vinegar and soy sauce. Bring to the boil and leave on the lowest heat on a medium ring to simmer, stirring occasionally to avoid burning. Within 20 to 30 minutes the mixture should have reduced down to a thick paste. Leave to cool, pot up into jars where the mixture will keep for up to a week in the fridge. To use, remove from fridge and use as you would any fajita paste. (It’s perfect with quorn chicken style pieces!)
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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