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Introduction
Chili sauce is a versatile condiment that adds a spicy, tangy kick to a wide range of dishes. Whether you're drizzling it over tacos, dipping crispy fries, or pairing it with grilled meats, homemade chili sauce is a healthier and more flavorful alternative to store-bought versions filled with preservatives and artificial additives. In this recipe, we will guide you through the process of making a preservative-free chili sauce that not only tastes better but can also be stored for an extended period.
Ingredients:
10-12 ripe tomatoes (or 2 cans of diced tomatoes)
2 tablespoons olive oil
2 medium onions, finely chopped
4-5 cloves garlic, minced
2-3 fresh red chilies (adjust according to spice preference)
1 tablespoon ginger, grated
2 tablespoons apple cider vinegar (or white vinegar)
1 tablespoon sugar (optional, or use honey for a natural sweetener)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Salt to taste
Freshly ground black pepper to taste
1/4 cup water (adjust as needed)
Instructions:
Prepare the Tomatoes: If you're using fresh tomatoes, start by blanching them to remove the skins. Make a small 'X' at the bottom of each tomato and dip them in boiling water for 1-2 minutes. Once the skins start to peel, transfer the tomatoes to cold water and peel them. Dice the tomatoes and set them aside.
Cook the Onions and Garlic: In a large saucepan, heat olive oil over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Blend the Chilies and Spices: While the onions are cooking, chop the fresh red chilies (seeds can be removed for less heat) and add them to a blender along with the vinegar, sugar (or honey), cumin, paprika, cinnamon, salt, and pepper. Blend until smooth. If the mixture is too thick, add a little water to help blend the ingredients.
Simmer the Sauce: Add the blended chili mixture and diced tomatoes to the pan with onions and garlic. Stir everything together and bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for 20-30 minutes, stirring occasionally. The sauce should thicken and deepen in flavor as it cooks.
Adjust Consistency: If the sauce is too thick for your liking, add a little more water until it reaches your desired consistency. If you prefer a smoother sauce, you can blend the entire mixture once more before serving.
Taste and Final Adjustments: Taste the sauce and adjust the seasoning if needed. Add more salt, vinegar, or sugar to balance the flavors.
Tips for Serving and Storing:
Serving Suggestions: This homemade chili sauce pairs wonderfully with grilled meats, roasted vegetables, burgers, or even as a dipping sauce for appetizers. You can also use it as a topping for tacos, sandwiches, or wraps.
Storing the Sauce: Once cooled, transfer the chili sauce to a clean, airtight jar or bottle. Store it in the refrigerator, where it will stay fresh for up to 2-3 weeks. If you want to keep it for a longer period, you can freeze the sauce in portions, which will last up to 6 months.
Preserving without Preservatives: Since this recipe doesn't use any artificial preservatives, it’s essential to keep the sauce refrigerated or frozen to maintain its freshness. Always use a clean spoon when serving to prevent contamination.
Variants:
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