Ingredients

2 ounces onion, chopped
1 each garlic clove, minced
8 ounce tomatoes, skinned and chopped
4 ounce green bell pepper, diced
1 ounce green chilies, diced
1/2 ounces ginger, grated
1 ounce vegetable oil
1 Tbsp. tomato paste
2 tsp. malt vinegar
1 tsp. Worcestershire sauce
1/4 pint vegetable stock
1 tsp. muscovado sugar
1/4 tsp. salt
4 medium corn on the cob
2 Tbsp. dry sherry

Cooking Instructions

Heat oil. Add the onion and garlic and fry for 2 to 3 minutes. Stir in the tomato, bell pepper, chili, ginger, tomato paste, malt vinegar, Worcestershire sauce, stock, sugar and salt. Bring to a boil, cover and simmer for 30 minutes, removing the lid for the last 10 minutes of cooking. Cool slightly and then puree by forcing thorough a sieve. Slice stalks from the corn cobs. Remove the leaves and the silk threads. Place in a pan of boiling, salted water and simmer, covered, for 20 minutes, or until tender. Drain. Meanwhile, return the sauce to the pan, bring back to a boil, add sherry and simmer for a couple of minutes. Pour over cobs and serve.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)