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Introduction
If you love the bold, tangy, and spicy kick of chili sauce but want to avoid preservatives and artificial ingredients, you're in the right place! This homemade chili sauce recipe is not only easy to make but also healthier than store-bought versions. It’s perfect for adding flavor to your meals while maintaining control over the ingredients. Whether you're using it as a dip, marinade, or condiment, this sauce will enhance the taste of any dish. Plus, it's versatile and long-lasting if stored properly!
Ingredients:
12-15 fresh red chilies (adjust to your spice preference)
4 medium tomatoes, chopped
1 onion, finely chopped
3 cloves garlic, minced
1/4 cup apple cider vinegar (for a tangy kick)
2 tablespoons olive oil (for a smoother texture)
1 tablespoon brown sugar (for sweetness)
1 teaspoon salt (adjust to taste)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 cup water
Instructions:
Prepare the chilies: Begin by washing the fresh chilies. Remove the stems and seeds (for less heat) or leave them for a spicier sauce. Slice them into small pieces.
Cook the vegetables: In a medium-sized pan, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté for 3-4 minutes until the onions soften and become translucent.
Add tomatoes and chilies: Stir in the chopped tomatoes and sliced chilies. Let the mixture simmer for 10-12 minutes, stirring occasionally, until the tomatoes soften and break down into a saucy consistency.
Blend the mixture: Remove the pan from heat. Using an immersion blender or a regular blender, puree the mixture until smooth. If you prefer a chunkier sauce, blend for just a few seconds.
Add spices and vinegar: Return the blended sauce to the heat. Stir in the apple cider vinegar, sugar, cumin, paprika, salt, and pepper. Let it simmer for an additional 5-7 minutes to allow the flavors to meld together.
Adjust consistency: If the sauce is too thick, add water a little at a time to achieve your desired consistency. Taste and adjust the seasoning if necessary.
Cool and store: Allow the chili sauce to cool before transferring it into sterilized glass jars or bottles. Seal them tightly.
Tips for Serving and Storing:
Serving: Serve your homemade chili sauce as a dipping sauce for fries, grilled meats, or even as a topping for tacos, burgers, or pizza. It's also great as a marinade for chicken or fish.
Storing: For long-term storage, keep the chili sauce in an airtight jar or bottle in the refrigerator. It will stay fresh for up to 3 weeks. If you wish to store it longer, you can freeze it in small portions and thaw as needed.
Sterilization: Always sterilize your jars before storing the sauce to increase its shelf life. Boil the jars in water for about 10 minutes, then let them dry completely.
Variants:
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