Smoke the tomato, onion, capsicum, garlic, aji dulce and chilli slowly in a smoker using hickory wood smoking chips for 50 minutes. Alternatively, you can use a barbecue grill to smoke the vegetables: put charcoal and hickory wood chips on one side of the grill with a pan of water on top to create humidity. Make a wall beside the charcoal with foil so that the charcoal doesn’t cook the vegetables directly and smoke the vegetables on the other side of the grill.
Put the smoked vegetables in an upright blender with the tomato paste and vinegar, season with salt and blend to a thin purée consistency.
Store the sauce in airtight containers in the refrigerator for up to 6 months.
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