Chili Sauce I
Spice up your dishes with the vibrant flavors of *Chili Sauce I*, a homemade condiment bursting with the freshness of ripe red tomatoes, sweet red bell peppers, and fiery red chilies. Balanced with the tang of white vinegar and a hint of sweetness from granulated sugar, this sauce delivers just the right kick to elevate any meal. Perfectly seasoned with paprika and garlic, the sauce is simmered to perfection and blended for a smooth, velvety texture. Whether you’re looking for a zesty dip, a marinade, or a topping for grilled meats and veggies, this versatile chili sauce is a must-have. Ready in just 45 minutes and easy to make, it’s a flavorful staple that can be stored in the fridge or freezer for your convenience. Perfect for spice enthusiasts and DIY food lovers!
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Recipe Information
Ingredients
- 6 medium ripe red tomatoes
- 2 large red bell peppers
- 4 small red chilies
- 3 large garlic cloves
- 1 cup white vinegar
- 0.5 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground paprika
- 0.25 cup water
Instructions
Begin by prepping the vegetables. Wash the tomatoes, red bell peppers, and red chilies thoroughly.
Dice the tomatoes and red bell peppers into small chunks. Cut the red chilies finely. Peel and mince the garlic.
In a large pot, combine the diced tomatoes, red bell peppers, chilies, and minced garlic.
Add the white vinegar, granulated sugar, salt, ground paprika, and water to the pot. Stir well to combine all ingredients.
Place the pot over medium heat and bring the mixture to a simmer.
Reduce the heat to low and let the sauce cook for about 20-25 minutes, stirring occasionally to prevent sticking.
When the vegetables are soft and the sauce begins to thicken, remove the pot from the heat.
Carefully transfer the hot mixture to a blender or use an immersion blender to puree the sauce until smooth.
Strain the sauce through a fine mesh sieve to remove any seeds or skins for a smooth consistency.
Let the sauce cool to room temperature before transferring it to an airtight jar or container.
Store the chili sauce in the refrigerator for up to 2 weeks. It can also be frozen for longer storage.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 137.5 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3302 mg | 70% | |
*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.
