The Chili Sauce Recipe
Spice up your culinary creations with "The Chili Sauce Recipe," a bold and versatile blend of red chili peppers, juicy tomatoes, aromatic garlic, and a touch of smoked paprika and cumin for a smoky depth. Perfectly balanced with apple cider vinegar and a hint of brown sugar, this homemade sauce delivers just the right punch of heat and tanginess to elevate your meals. Ready in under an hour, this all-natural chili sauce pairs beautifully with tacos, grilled meats, scrambled eggs, or even as a zesty dip. With its easy-to-follow steps and customizable heat level, this delicious recipe is a must-have for spice lovers and food enthusiasts.
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Recipe Information
Ingredients
- 8 whole Red chili peppers
- 4 whole Garlic cloves
- 1 medium White onion
- 4 medium Tomatoes
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Brown sugar
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cumin
- 0.25 cup Water
Instructions
Wash the red chili peppers, remove the stems, and cut them into small pieces. Leave the seeds in if you prefer extra heat, or remove them for a milder sauce.
Peel and finely chop the garlic cloves. Peel and dice the onion. Roughly chop the tomatoes.
Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the chopped onion and garlic until they become fragrant and translucent, about 3-4 minutes.
Add the chopped chili peppers to the skillet and cook for another 2-3 minutes, stirring occasionally.
Add the chopped tomatoes to the skillet. Stir well and cook for 5-6 minutes until the tomatoes start to break down and release their juices.
Season the mixture with salt, smoked paprika, ground cumin, and brown sugar. Stir to combine the spices evenly.
Pour in the apple cider vinegar and water. Stir everything together and bring the mixture to a simmer. Lower the heat and let it cook for 10-15 minutes until the sauce thickens slightly.
Remove the skillet from the heat and allow the mixture to cool for 5 minutes.
Transfer the mixture to a blender or food processor. Blend until smooth, adjusting the texture with additional water if needed.
Taste the chili sauce and adjust seasoning, adding more salt or a small splash of vinegar if desired.
Pour the sauce into a sterilized glass jar or airtight container. Allow it to cool completely before sealing and storing in the refrigerator.
Use immediately or store in the fridge for up to two weeks. Enjoy your homemade chili sauce!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 33.2 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1835 mg | 39% | |
*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.
