Chile Tomato Not Too Hot Sauce Recipes
CHILE-TOMATO NOT TOO HOT SAUCE
Not too hot is the point of this sauce. When a recipe tester suggested an optional serrano chile if cooks yearned for more spice, Mark Bittman said nope.
Provided by Mark Bittman
Categories condiments, sauces and gravies
Time 1h
Yield About 2 cups
Number Of Ingredients 8
Steps:
- Boil 3 cups of water. Put chiles in a large skillet over medium heat and toast, turning once, until fragrant, 2 or 3 minutes on each side. Transfer chiles to a bowl, pour boiling water over them and soak until soft and pliable, 15 to 30 minutes. Remove stems and as many seeds as you like (the fewer you remove, the hotter the sauce will be). Roughly chop them, and reserve soaking liquid.
- Put oil in the skillet over medium-high heat. When hot, add chiles, onions and garlic. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomatoes, honey, salt and pepper.
- Adjust heat so the mixture bubbles gently. Cook, stirring occasionally, until the mixture is very thick, 10 to 20 minutes. Let it cool for a few minutes, then transfer to a blender with the vinegar. Purée until completely smooth, adding more vinegar or a splash of water if you want it thinner. Pour into a glass bottle or jar, cool completely and refrigerate up to a week.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 16 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 11 grams, TransFat 0 grams
ANCHO CHILE TOMATO SAUCE
If you are blessed with a surplus of tomatoes, this easy tomato sauce packs the essence of fresh tomato in a thick smoky flavored sauce. I shared this recipe from Better Homes and Gardens with a wonderful friend who had a never ending tomato crop.
Provided by CarolAT
Categories Sauces
Time 30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside.
- In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.
- Hint: You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. Your friends will thank you.
FRESH TOMATO CHILI SAUCE
This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.
Provided by Janet Larsen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 4h35m
Yield 96
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
- Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 76.6 mg, Sugar 6.1 g
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