Recipe for homemade chili sauce
Homemade chili sauce, it’s strong, but most people can handle it.
I am fortunate that my wife grows both tomatoes and chilies, so of course we need to take advantage of that. We love spicy food at home, so we often use chili sauce and kimchi in our cooking. This chili sauce is mild but still has good notes of the chili’s heat. I often use it to help my coworkers “learn” to eat chili, so I promise that most people can handle it.
Equipment
- Deciliter Measure
- Knife
- Cutting Board
- Immersion Hand Blender (option 1)
- Blender (option 2)
- Mini Choppers (option 3)
- Saucepan
- Hob
- Canning Jar
Ingredients
- 8 pcs. Chili Piementos de padron, can be replaced with other mild chilies
- 2 pcs. Chili Lemon chili, can be replaced with other hot chilies
- 7-9 pcs. Cherry Tomatoes
- 3 cloves Garlic
- 1 pcs. Onion
- 2.1 gram Sugar
- 45 gram Oil neutral in flavor, e.g., rapeseed oil
- 6 gram Salt
- 50 gram Vinegar e.g., apple cider or white wine vinegar
Instructions
- Cut the ends with the stems off the chilies and tomatoes.Remove the skin from the onions and garlic.Roughly chop everything and put it in a hand blender jar, mini chopper, or blender.Add sugar, salt, vinegar, and oil.Blend well until it becomes a uniform mass.Put it in a saucepan and bring to a boil.Turn down to low heat and let it simmer for 15-25 minutes.Optionally, season with salt and pepper.Pour the sauce into a sterilized jar and store in the fridge.
Notes
