Low Sodium Red Chili Sauce
Elevate your dishes with this flavorful and heart-healthy Low Sodium Red Chili Sauce, a vibrant, homemade condiment that packs bold smoky heat without relying on salt. Made with dried chilies like ancho, guajillo, or New Mexico varieties, this sauce gains depth from roasted roma tomatoes, onion, and garlic, along with tangy apple cider vinegar and warm spices like cumin and paprika. Its easy preparation includes soaking the chilies, blending the ingredients into a silky-smooth texture, and gently simmering to enhance the flavors. Perfect as a topping for tacos, enchiladas, grilled meats, or even as a zesty dip, this low-sodium chili sauce is a versatile addition to your kitchen that’s both nutritious and bursting with authentic taste.
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Recipe Information
Ingredients
- 6 pieces dried red chilies (such as ancho, guajillo, or New Mexico chilies)
- 2 cups hot water
- 2 medium roma tomatoes
- 0.5 medium onion
- 2 cloves garlic cloves
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup water (for blending)
Instructions
Remove the stems and seeds from the dried red chilies and rinse them under cold water to remove any dirt.
Place the chilies in a heatproof bowl and pour the hot water over them. Let them soak for 15 minutes, or until softened.
Meanwhile, in a dry skillet over medium heat, roast the tomatoes, onion, and unpeeled garlic cloves for about 8-10 minutes, turning occasionally, until they develop charred spots. Remove from heat and peel the garlic cloves once cooled slightly.
Once the chilies have softened, reserve 1 cup of the soaking liquid and drain the rest.
In a blender, combine the softened chilies, roasted tomatoes, onion, garlic, apple cider vinegar, cumin, paprika, black pepper, and olive oil. Add 1/4 cup of water and blend until smooth, adding more soaking liquid as needed to achieve your desired consistency.
Taste the sauce and adjust the seasonings as needed, keeping in mind it's low sodium by design.
Pour the sauce into a saucepan and cook over medium heat for 5-7 minutes, stirring occasionally, to deepen the flavors.
Allow the sauce to cool slightly before transferring to a jar or container for storage. The sauce can be refrigerated for up to 1 week or frozen for longer storage.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 27.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1532 mg | 33% | |
*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.
