Chili sauce can be made in many variations. There are hot chili sauces and sweet chili sauces. There are chili sauces that are fruit-based as well. Chili sauce is a condiment that adds spice and flavor to a wide range of dishes, from Asian recipes to Western favorites. It can be used as a wonderful dip for finger foods of all kinds, a side condiment to add more spice to your food, or even as a handy cooking ingredient. I’ve always wanted to learn how to make my very own homemade chili sauce. I am very particular about my chili sauces. I prefer my hot chili pepper sauce not to overwhelmingly spicy. I like the heat but not when it’s still lingering on my tongue. Anyhow, after much relentless determination, experimentation, and improvisation, I came up with the perfect red hot chili sauce recipe that is neither too mild nor require a fire extinguisher after having one teaspoon of it. Depending on what kind of chili sauce you buy or decide to make, the ingredients will vary, but not very widely. Chili sauce consists of, chili peppers, garlic, onion, and red bell peppers which are which are simmered in a base of lime juice, vinegar and sometimes tomato. In North America, there are various types of chili sauce available for your eating pleasure, including Mexican Tobasco Sauce and Louisiana Hot Sauce. Then there are Asian-style chili sauces on the other side of the world. Asian sweet chili sauces can be used with nearly anything you might be eating or cooking, including western dishes like hot wings or spicy pasta dishes. My red hot chili pepper sauce recipe is very basic and easy to prepare. You can adjust the level of spiciness, acidity, or sweetness to your liking.
For this recipe, you will need:
- 4-5 tomatoes peeled, seeded, and diced
- 1 onion chopped
- 3 cloves of garlic minced
- 3 red chili peppers minced
- 2-3 red bell peppers chopped
- 1 teaspoon of lime juice
- 1/4 cup of vinegar
- 1 cup of vegetable stock or water
- 2 teaspoons of brown sugar
- Salt and pepper for taste
Heat1 tablespoon of oil in a sauce pan over medium high heat. Saute onions till translucent. Add garlic and saute for another 2 minutes. Then add the remaining vegetables and saute for another 7 minutes. Season with salt, pepper and sugar. Add lime juice, vinegar and broth. Simmer for 10 minutes or until peppers are soft and tender. Remove from stove and turn flame off. Using a a hand blender, puree till smooth. Allow the chili sauce to cool. Transfer to a jar, cover, and refrigerate when cold.