ANCHO CHILI SAUCE - RECIPE
This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.
Provided by Mike Hultquist
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
- Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
- Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
- Set the chopped anchos into a food processor.
- Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
- Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
- Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
- The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
- Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
- Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
- Store in the fridge in an airtight container.
- As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.
Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
WATO'S CHILLI SAUCE
A recipe that was acquire from a mad military musican who is often seen picking olives from the wild olive trees in the foot hills of Adelaide. He advised that this chilli sauce improves in flavour and strength with age and that it's for internal use only. However, if pain persists see your doctor. Note: This recipe yields 1.5 litres of sauce. I could only put 1 litre in the "Yield" field.
Provided by Chrissyo
Categories Spreads
Time 50m
Yield 1 Litre
Number Of Ingredients 7
Steps:
- Roughly chop chillies.
- Take out the seeds before chopping if you like a mild chilli sauce.
- Place the chopped chillies in a blender with a little bit of vinegar, blend on high speed for a minute.
- Then place all the ingredients, including the chillies, into a sauce pan and bring to the boil, reduce to a simmer.
- Simmer for approximately 30 minutes or until the chillies and sultanas are very soft.
- Let cool.
- Then in a clean blender blend the chilli sauce until smooth and creamy.
- You should end up with approximately 1.5 litres of chilli sauce.
- Bottle into sterilised jars.
SWEET CHILLI SAUCE
Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we've kept our version veggie
Provided by Barney Desmazery
Categories Condiment
Time 35m
Yield Makes 200ml/10 servings
Number Of Ingredients 5
Steps:
- Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
- Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.
Nutrition Facts : Calories 87 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 1 grams protein, Sodium 0.01 milligram of sodium
CHILI SAUCE
This made-in-minutes chili sauce is a great substitute for bottled chili sauce.
Provided by ELLENMEL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 130 mg, Sugar 6.3 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.
NO-COOK KEBAB SHOP CHILLI SAUCE
Make a quick and easy chilli sauce to accompany our doner kebab recipe for a takeaway classic at home. It's packed with chillies, tomatoes, onion and garlic
Provided by Barney Desmazery
Categories Condiment
Time 10m
Yield Makes 500ml
Number Of Ingredients 7
Steps:
- Simply tip all the ingredients in a mini-chopper or food processor with a pinch of salt and blitz to make a sauce. Will keep in the fridge for up to 2 days or freeze for up to 3 months.
Nutrition Facts : Calories 31 calories, Fat 0.1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium
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- Slice the fresh chili peppers thinly. Place into a mortar and pestle along with 2 teaspoons salt. Grind and mix thoroughly with the pestle—you don't need to form a paste, just break down the peppers slightly. This is my shortcut for salt-preserved chilies. I'm not really sure if it actually approximates salt-preserved chilies, but it does add really great spice and texture! Set aside and prepare the rest of your ingredients.
- Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
- Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. The goal is to cook off the moisture and allow the garlic to soak up the oil—like a confit. It should NOT become crisp or fry intensely at all. You may need to reduce the heat to medium-low / low.
- When the garlic is ready (about 30 minutes later, give or take 10 minutes depending on how cautious you're being), add the salted chilies. Stir and let fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices.
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