SIMPLE HOMEMADE CHILI SAUCE (RED CHILLI SAUCE)
Steps:
- First, wash the chili peppers, patting them dry with a little paper towel.
- Then, cut off the stem ( green tops). It's best to wear gloves and avoid touching your face while dealing with the chilies!
- Next, roughly chop the peppers, keeping the seeds. You don't need to be too precise with your chopping as everything will be blended.
- Add the peppers and the rest of the ingredients to a food processor or blender and blitz into a sauce.Taste the sauce and adjust seasonings as necessary.
- Then, transfer the sauce to a sterilized jar and enjoy it immediately or store it in the fridge for longer-term storage.Optionally, you can reduce this sauce down to thicken it slightly over a hob. Read the recipe notes for more on that.
- Store the homemade chili sauce in a glass jar (plastic will stain), for up to 1 month in the fridge and for up to four months in the freezer.If it begins to taste sour or moldy in any way (or has physical signs of mold), then discard it.Also, you may be able to hot water bath can this red chili sauce (and then store it for months in the fridge) - however, it depends on its' pH balance and using the correct method. If this is something you'd like to do, it's best to consult reputable sources regarding canning items.
Nutrition Facts : ServingSize 0.5 Tbsp, Calories 26 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 437 mg, Fiber 1 g, Sugar 1 g
FRESH TOMATO CHILI SAUCE
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
Provided by Janet Larsen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h35m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
- Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g
CHILI SAUCE
-Virginia Lanphier, Omaha, Nebraska
Provided by Taste of Home
Time 2h15m
Yield about 6 pints.
Number Of Ingredients 10
Steps:
- In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1196mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.
ONION CHILI SAUCE
This is wonderful on hot dogs and hamburgers, it's even good on sandwiches, and will keep in the fridge for about a week or so. Plan ahead the sauce needs to chill overnight before using. You will really like this! If you love heat, then increase jalapeno peppers and the hot sauce.
Provided by Kittencalrecipezazz
Categories Sauces
Time P1DT30m
Yield 3 cups (approx)
Number Of Ingredients 11
Steps:
- In a large skillet cook onion, covered in hot oil for about 20 minutes over medium heat, stirring occasionally (reduce heat to medium-low if onions begin to brown).
- Add in the bell pepper and jalapeno peppers; cover with a lid and cook for 5 minutes, or until peppers are just tender.
- Add in all remaining ingredients; mix to combine and bring to a boil; reduce the heat and simmer uncovered for about 5 minutes.
- Cool to room temperature.
- Refrigerate overnight beofre using.
Nutrition Facts : Calories 358.9, Fat 20.9, SaturatedFat 3.4, Cholesterol 4.4, Sodium 490.3, Carbohydrate 40.8, Fiber 6.1, Sugar 17.9, Protein 5.3
HOMEMADE CHILI SAUCE
Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g
SAUSAGE ONION CHILI
Make and share this Sausage Onion Chili recipe from Food.com.
Provided by mydesigirl
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook meats until no longer pink.
- Drain.
- Add remaining ingredients and mix well.
- Bring to a boil.
- Reduce heat, cook and stir for 10-15 minutes or until thickened.
Nutrition Facts : Calories 783.9, Fat 50, SaturatedFat 17.1, Cholesterol 158.8, Sodium 2784.2, Carbohydrate 36.1, Fiber 9.5, Sugar 12.2, Protein 49.6
CHILE CRISP
There's just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity flavors of different dried chile varieties, crushing them into flaky bits, or stick with ready-to-add red-pepper flakes. No matter what you use, this blend adds a little excitement to everything.
Provided by Genevieve Ko
Categories sauces and gravies
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
- Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.
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