Here’s a simple recipe for homemade red chili sauce:
Ingredients:
- 10-12 dried red chilies (such as ancho, guajillo, or a mix)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 can (15 oz) tomato sauce
- 1 cup water (or as needed)
- 2 tablespoons vinegar (white or apple cider)
- 1 tablespoon sugar (optional, for balance)
- Salt to taste
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon smoked paprika (optional)
Instructions:
- Prepare the Chilies:
- Remove the stems and seeds from the dried chilies. You can also remove the skin if desired (optional).
- Toast the chilies in a dry skillet over medium heat for about 1-2 minutes, or until fragrant. Be careful not to burn them.
- Soak the Chilies:
- Place the toasted chilies in a bowl and cover with hot water. Let them soak for 20-30 minutes until softened.
- Blend the Sauce:
- Drain the chilies and place them in a blender or food processor.
- Add the chopped onion, minced garlic, tomato sauce, and about 1 cup of water. Blend until smooth. Add more water if needed to reach your desired consistency.
- Cook the Sauce:
- Heat the vegetable oil in a saucepan over medium heat.
- Pour the blended mixture into the saucepan and cook for about 10-15 minutes, stirring occasionally.
- Add vinegar, sugar (if using), salt, ground cumin, and smoked paprika. Adjust seasoning to taste.
- Finish and Store:
- Simmer for an additional 5-10 minutes, until the sauce thickens and the flavors meld together.
- Allow the sauce to cool before transferring it to a jar or bottle. It can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
Enjoy your homemade red chili sauce! Itβs great for adding a spicy kick to various dishes.
4o mini
