Instructions: In a large saucepan cook the onion in the peanut oil until well browned, about 6 to 8 minutes. Add the garlic and ginger root and cook for another minute. Add the tomato and cook over low heat, stirring constantly, for 8 to 10 minutes. Add the sugar and vinegar and cook for another 2 minutes.

Transfer the tomato mixture to blender or food processor and puree until smooth. Return pureed mixture to the saucepan and stir in the lemongrass, basil, mint, lime and lemon juices and simmer until thickened. Serve warm, at room temperature or chilled.

This recipe yields about 1 cup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.