Red Chili Sauce
Elevate your culinary creations with this bold and flavorful Red Chili Sauce, a homemade condiment brimming with smoky heat and zesty undertones. Crafted from dried red chilies soaked to perfection, garlic, and a hint of cumin, this versatile sauce is balanced with vinegar, tomato paste, and just a touch of sugar for a tangy-sweet kick. With its velvety texture created in the blender, this sauce is ideal as a marinade, dipping sauce, or a spicy addition to tacos, grilled meats, and roasted veggies. Ready in just 30 minutes, this easy recipe will become your go-to for adding a fiery depth of flavor to any dish. Store it in the refrigerator for up to two weeks and keep your meals bursting with vibrancy. Keywords: red chili sauce recipe, spicy homemade sauce, best chili sauce, bold flavor condiment.
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Recipe Information
Ingredients
- 15 pieces dried red chilies
- 6 pieces garlic cloves
- 1 medium white onion
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 tablespoons tomato paste
- 1 cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons ground cumin
Instructions
Remove the stems and seeds from the dried red chilies for a milder sauce. Leave the seeds for extra heat.
Place the chilies in a bowl and cover them with warm water. Let them soak for 15 minutes until softened.
While the chilies are soaking, roughly chop the garlic and onion.
Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 4-5 minutes.
Drain the soaked chilies and add them to the saucepan with the sautéed onions and garlic.
Stir in the white vinegar, tomato paste, ground cumin, sugar, salt, and water. Bring the mixture to a simmer.
Reduce the heat to low and let the mixture cook for 10-12 minutes, stirring occasionally, until slightly thickened.
Remove the saucepan from the heat and let the mixture cool for 5 minutes.
Transfer the mixture to a blender or food processor. Blend on high until smooth, adding a bit more water if necessary to achieve your desired consistency.
Taste the sauce and adjust seasoning with additional salt or sugar if needed.
Pour the finished sauce into a clean jar or airtight container. Let it cool completely before sealing and refrigerating.
Store in the refrigerator for up to 2 weeks and use as desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 14.5 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1090 mg | 23% | |
*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.
