Tomato Chilli Dipping Sauce

6 cloves garlic, roughly chopped
2 long red chilli deseeded and roughly chopped
1⁄2 brown onion, roughly chopped
1 tablespoon chilli powder
2 teaspoons brown sugar
1 teaspoon smoked paprika
2 tbsp. olive oil
2 tbsp. unsalted butter
1 x 400g can crushed tomatoes
1 tablespoon lemon juice
salt and freshly ground black pepper
Place the garlic, chilli, onion, chilli powder, sugar and paprika in a small food processor and process until finely chopped. Heat oil and butter in a saucepan over medium heat. Add onion mixture and cook for 5-6 minutes stirring occasionally until tender. Add the chopped tomatoes and cook for another 5-10 minutes or until thickened. Add lemon and season with salt and pepper. Allow to cool.
Makes 1 ½ cups