Daqoos, Gulf Tomato and Garlic Hot Sauce
Daqoos, sometimes daqus, is the tomato hot sauce that sits on nearly every Gulf table, spooned over rice, machboos, and plain beans to wake them up. It is little more than tomatoes cooked down with garlic, cumin, and chili, but the details matter: the tomato paste gets toasted for depth, the garlic is softened rather than left raw, and cilantro and lime go in at the very end. There is no oil in a good daqoos and no need for one, since the point is a thin, tangy sauce, not a rich one. Make a jar at the start of the week; it keeps for days and turns any bowl of grains into a meal.
Ingredients
- 2 cups Canned crushed tomatoes, no-salt-added
- 4 cloves Garlic, minced
- 1 whole Serrano, minced
- 1/2 cup Cilantro, chopped
- 1/2 tsp Cumin seed, ground
- 1/4 tsp Turmeric
- 1 tbsp Tomato paste
- 1 tbsp Lime juice
- 1 tsp Cornstarch
Method
- Toast the tomato paste in a dry pan for about 1 minute, then pull the pan off the direct heat and stir in the garlic and serrano for 30 seconds. Raw garlic would dominate the sauce; a quick, gentle cook rounds it into the background.
- Add the crushed tomatoes, cumin, and turmeric. Simmer 12 to 15 minutes until the sauce darkens and thickens slightly and the raw tomato edge cooks off.
- Slake the cornstarch in 1 tbsp cold water and stir it in, cooking 1 minute to a light, glossy body. This is optional; many cooks leave daqoos loose and pourable.
- Off the heat, stir in the cilantro and lime juice. Fresh herbs and acid go in last so the cilantro stays green and the lime stays bright. Serve warm or at room temperature.
Nutrition
Estimated per serving: 45 calories, 2 g protein, 2 g fiber, 25 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
