Make Chili Sauce
Chili sauce adds the final dash of flavor, or "fire," to many wonderful recipes. You might hear chili sauce referred to as salsa or hot sauce. The sauce is often part of a recipe, but it can stand alone as a wonderful dip. Whether you're trying to expand your personal recipes or trying to figure out the ingredients in the secret family chili sauce recipe, the following will get you cooking in the right direction.
Contents
Ingredients
Method 1:
- 5 to 6 fresh tomatoes (chopped) or 2 cups (0.5 liters) of tomato sauce
- 2 small to medium onions, chopped
- 3 - 5 whole jalapeño peppers, chopped
- 1/4 - 1/2 cup (60 - 120 ml) of brown sugar
- 1/2 to 3/4 cup (120 - 180 ml) vinegar
- 1/3 teaspoon (1.6 ml) salt
- 1/2 teaspoon (3 ml) flakes of red chili
Method 2:
- 6 medium-size onions, chopped finely
- 125ml/4 fl oz/1/2 cup peanut or olive oil
- 10 cloves garlic, chopped finely
- 1 small green bell pepper, chopped
- 2 tablespoons fresh ginger root, grated
- 220g/7 oz fresh red chilies, chopped
- 375ml/12 fl oz/1 1/2 cups tomato ketchup
Steps
Chili sauce 1
- Mix the chili sauce ingredients together.
- You will want to combine 5 - 6 fresh tomatoes, 2 small- to medium-sized onions, 3 - 5 jalapeños, 1/4 - 1/2 cup brown sugar, 1/2 to 3/4 vinegar, 1/3 teaspoon salt and 1/2 teaspoon red chili flakes.
- Chop the larger vegetables into uniform sizes, add all ingredients directly into a large saucepan and mix them all up.
- Cook the chili sauce mixture on the stove at medium to high heat, stirring often. Let the mixture come to a full boil.
- Lower the cooking heat and let the chili sauce mixture simmer for 15 20 minutes.
- Stop at this point to allow the chili sauce to cool down before serving. Allow 20 30 minutes for the cool-down process. Keep your chili sauce refrigerated.
- Make a creamier style chili sauce. Puree the chili sauce mixture in a food processor for a smoother consistency.
- Re-boil the chili sauce mixture for a roasted final flavor.
- Cool down the sauce again and keep it refrigerated.
- Finished.
Chili sauce 2
- Fry the onions. Place the onions in a heavy-based pan or pot. Fry gently in the oil until soft.
- Add the bell pepper, garlic and ginger. Cook for another 2 minutes.
- Add the chilies.
- For a hot sauce, leave the seeds intact.
- For a milder sauce, remove some or all of the seeds.
- Simmer for about 5 minutes. Stir occasionally.
- Remove and allow to cool.
- Pour the cooked mixture into the blender or food processor. Add the tomato ketchup.
- Blend or process into a purée or sauce consistency.
- Pour back into the pot or pan. Simmer for 15 minutes on a gentle heat.
- Pour into sterilized jars or bottles. Seal.
- Let cool. Once cooled, store in the refrigerator. This sauce will keep for up to 4 months in the refrigerator.
- Finished.
Things You'll Need
- Cutting board and knife
- Heavy based pan or pot
- Wooden spoon or spatula for stirring
- Blender or food processor
- Sterilized jars or bottles
- Large saucepan or stockpot
- Food processor, optional
- Wooden spoon
Tips
- Add a chopped garlic clove to enhance the flavor of your chili sauce.
- Replace traditional red tomatoes with green tomatoes for a green tomato chili sauce. This will be tarter in flavor.
- Use green chilies in place of the jalapeños for a zesty green chili sauce.
- Throw in a 1 - 2 teaspoons (0.0045 - 0.010 liters) of lime juice for extra flavoring.
- Roast whatever type of peppers you are going to use on the grill. Let them cool, and then chop them up. This gives the chili sauce a roasted flavor.
- For a sweeter chili sauce, add a little more sugar. For a less sweet taste, decrease the amount of sugar in the chili sauce.
Warnings
- Do not rub your eyes while handling the hot peppers. Wash your hands thoroughly to avoid accidental burns to your eyes or sensitive skin areas.
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