SIMPLE HOMEMADE CHILI SAUCE (RED CHILLI SAUCE)
Steps:
- First, wash the chili peppers, patting them dry with a little paper towel.
- Then, cut off the stem ( green tops). It's best to wear gloves and avoid touching your face while dealing with the chilies!
- Next, roughly chop the peppers, keeping the seeds. You don't need to be too precise with your chopping as everything will be blended.
- Add the peppers and the rest of the ingredients to a food processor or blender and blitz into a sauce.Taste the sauce and adjust seasonings as necessary.
- Then, transfer the sauce to a sterilized jar and enjoy it immediately or store it in the fridge for longer-term storage.Optionally, you can reduce this sauce down to thicken it slightly over a hob. Read the recipe notes for more on that.
- Store the homemade chili sauce in a glass jar (plastic will stain), for up to 1 month in the fridge and for up to four months in the freezer.If it begins to taste sour or moldy in any way (or has physical signs of mold), then discard it.Also, you may be able to hot water bath can this red chili sauce (and then store it for months in the fridge) - however, it depends on its' pH balance and using the correct method. If this is something you'd like to do, it's best to consult reputable sources regarding canning items.
Nutrition Facts : ServingSize 0.5 Tbsp, Calories 26 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 437 mg, Fiber 1 g, Sugar 1 g
HOT RED CHILLI SAUCE
Some like it hot and some like it hotter! This is a very hot sauce and good for splashing over anything from chilaquiles to chips.
Provided by Rick Stein
Categories Other
Yield Makes 400ml/14fl oz
Number Of Ingredients 10
Steps:
- Toast the chillies in a frying pan over a high heat for a few minutes until fragrant. Place the chillies in a saucepan, add the garlic and 700ml/1¼ pint water. Bring to the boil and simmer for 15 minutes. Remove from the heat and allow to cool. (CAUTION: Cook in a well-ventilated area.)
- Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve.
- Pour the sauce into a clean saucepan and cook for 5-7 minutes over a medium-high heat until it has reduced and thickened slightly.
- Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge.
HOT RED CHILE PEPPER SAUCE
This recipe originated in the caribbean. It is not for the meek. Be careful handling the peppers. Wear rubber gloves and keep your hands away from your eyes! Move over Tobasco!
Provided by Normaone
Categories Sauces
Time 14m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine hot peppers, onions and garlic in the bowl of a food processor or blender and puree.
- Add dry mustard, salt, cloves and vinegar and combine.
- Transfer to a small nonaluminum saucepan and simmer over medium low heat 3 to 4 minutes.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 220.4, Fat 2.7, SaturatedFat 0.2, Sodium 1591.4, Carbohydrate 42.2, Fiber 7, Sugar 23, Protein 8.5
SIMPLE HOT CHILLI SAUCE
I have an abundance of chillis so I want to make a sauce. I'm planning on trying this with other types of chillis as needed, but for now, saving this recipe per how I found it. http://www.taste.com.au/recipes/19696/hot+chilli+sauce Modified per suggestions. Receipe states should last 3 weeks in the fridge, but I'm sure if you sterilised, it would last longer and canning would probably make it last even longer. Prep time includes blending time.
Provided by Satyne
Categories Sauces
Time 22m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
- Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.
Nutrition Facts : Calories 287.6, Fat 0.7, SaturatedFat 0.1, Sodium 20.6, Carbohydrate 71.5, Fiber 4.6, Sugar 62.6, Protein 4.7
RED CHILI SAUCE (TO BE USED WITH TRADITIONAL TAMALES)
This is the recipe I use to make recipe #15286. For an online tamale making tutorial, including pictures, please see http://www.recipezaar.com/bb/viewtopic.zsp?t=188623 posted in the Mexican cooking forum.
Provided by Karen From Colorado
Categories Sauces
Time 1h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Remove stems and seeds from dried chili peppers.
- Place peppers in a single layer on a baking sheet.
- Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
- Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
- Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
- Add garlic, cumin and salt.
- Cover and blend until smooth.
- In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
- Carefully stir in blended chili mixture.
- Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286.
- Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.
HOT CHILI SAUCE
I've been making this sauce since 1988. My son, David, loved it and I've been making it ever since. Add some to almost any savoury dish. It's especially good to serve at the table when only some like it HOT!! Use the same recipe with less chillis and even children will enjoy it.
Provided by Kirra
Categories Sauces
Time 45m
Yield 2 cups, 25-50 serving(s)
Number Of Ingredients 10
Steps:
- Chop all vegetables.
- In a saucepan, stir fry onion in the oil, medium heat, until light brown.
- Add garlic and cook a further 30 seconds.
- Add all other ingredients.
- Bring to boil.
- Lower heat and simmer for 20 minutes, stirring now and then.
- Leave to cool slightly.
- Process with Bamix wand.
- Pour into warm sterile jars or bottles.
- NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.
HOT, HOT, HOT CHILLI SAUCE
Make and share this Hot, Hot, HOT chilli sauce recipe from Food.com.
Provided by Missy Wombat
Categories Sauces
Time 30m
Yield 1 pint
Number Of Ingredients 9
Steps:
- Mix everything together and then bottle in a sterilised glass bottle.
Nutrition Facts : Calories 856, Fat 14.8, SaturatedFat 1.3, Sodium 2978.4, Carbohydrate 178.6, Fiber 27.1, Sugar 127.5, Protein 26.3
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