Chili Sauce Homemade
Elevate your culinary creations with this bold and flavorful homemade chili sauce! Made with fresh red chilies, garlic, and a perfect balance of tangy white vinegar and sweet granulated sugar, this recipe brings you the ultimate homemade condiment that’s both spicy and versatile. The addition of tomato paste adds a rich umami depth, while a touch of cornstarch ensures a luxuriously thick and glossy texture. Quick to prepare in just 25 minutes, this easy chili sauce is ideal as a dipping sauce, marinade, or zesty topping for your favorite dishes. Plus, it’s free of preservatives and stays fresh for up to two weeks in your fridge. Whether you love it spicy or prefer a milder kick, this customizable recipe has you covered. Bring the heat to your kitchen with this irresistible chili sauce recipe that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 10 pieces fresh red chilies
- 4 pieces garlic cloves
- 120 ml white vinegar
- 50 g granulated sugar
- 100 ml water
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp cornstarch
- 2 tbsp cold water
Instructions
Rinse and roughly chop the red chilies to prepare them for blending. If you prefer milder chili sauce, remove the seeds from some or all of the chilies.
Peel the garlic cloves and roughly chop them.
Add the chopped chilies, garlic, white vinegar, sugar, water, tomato paste, and salt to a blender or food processor.
Blend the mixture until smooth. If the texture is too thick, add a teaspoon of water at a time until your preferred consistency is reached.
Pour the blended mixture into a medium saucepan and place it over medium heat.
Bring the sauce to a simmer, stirring occasionally to prevent it from sticking to the bottom of the pan.
Mix the cornstarch and cold water in a small bowl until fully dissolved, creating a cornstarch slurry.
Once the sauce is simmering, reduce to low heat and gradually stir in the cornstarch slurry to thicken the sauce.
Allow the chili sauce to simmer for an additional 5 minutes, stirring frequently, until it reaches a glossy, thick consistency.
Remove the saucepan from heat and let the chili sauce cool to room temperature.
Transfer the cooled sauce to a clean, airtight jar or bottle and refrigerate for up to 2 weeks.
Use this homemade chili sauce as a condiment, dipping sauce, or marinade for various dishes. Enjoy!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 59.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
