Chili Sauce brings that nice spicy kick to all kinds of food. You can whip up your own at home using fresh chilies some garlic a bit of vinegar and just a handful of simple things. This version keeps it straightforward tangy with good heat great for dipping or spreading on grilled chicken tacos rice or even eggs. Red chilies give it the classic fire but you can make it milder by pulling out the seeds or picking gentler varieties. The whole thing comes together with blending a quick cook and then into jars. It takes maybe an hour from start to clean up.
Fresh stuff really shines here way better than most bottles you grab off the shelf. After you make it the sauce keeps nicely in the fridge for a few weeks. If this is your first time trying homemade sauce go small so you get comfortable with the steps. That way you skip all the extra stuff in store versions and make it exactly how you like. People enjoy different textures some want it super smooth others leave little bits for bite. Play around a little until it feels right for you.
Ingredients
| Ingredients | 0.5 kg (chilies) | 1 kg (chilies) | 2 kg (chilies) |
|---|---|---|---|
| Fresh red chilies | 0.5 kg | 1 kg | 2 kg |
| Garlic cloves | 5 | 10 | 20 |
| White vinegar | 150 ml | 300 ml | 600 ml |
| Salt | 1 teaspoon | 2 teaspoons | 4 teaspoons |
| Sugar | 2 tablespoons | 4 tablespoons | 8 tablespoons |
| Water | 100 ml | 200 ml | 400 ml |
| Onion (chopped) | 1 small | 1 medium | 2 medium |
| Vegetable oil | 1 tablespoon | 2 tablespoons | 4 tablespoons |
How to Make
- Rinse the fresh chilies thoroughly under cold running water, then gently dry them with a clean kitchen towel.
- Remove stems from the chilies and chop them roughly keeping seeds if you want extra heat.
- Peel the garlic cloves then cut the onion into small fine pieces.
- Warm up the oil in a pan on medium heat.
- Add the chopped onion and garlic to the pan and cook until soft about three to five minutes.
- Toss in the chopped chilies and stir for another two minutes.
- Pour in the water vinegar sugar and salt.
- Bring the mixture to a boil then lower the heat and let it simmer for ten to fifteen minutes until chilies soften.
- Turn off the heat and let the mixture cool down for a little while.
- Transfer the mix to a blender and pulse until smooth or leave some chunks if you like.
- Taste the sauce and add extra salt or sugar if you think it needs it.
- Pour the sauce into clean jars and seal them tightly.
- Keep the sauce in the fridge and use it up within one month.
Tips
- Wear gloves when handling chilies to avoid burning your skin especially if youre sensitive.
- If the sauce seems too thick after blending add a splash of water and blend again.
- For a smokier flavor roast the chilies on a dry pan before chopping.
- Serve it with eggs in the morning or mix into mayo for a spicy spread.
- Let the sauce sit overnight in the fridge the flavors meld better that way.
- If making a big batch freeze some in ice cube trays for easy portions later.
- Adjust vinegar if you want it less tangy maybe swap some with lime juice.
- Clean your blender right away chili residue can stain.
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