Chili Sauce Recipes

HOMEMADE CHILLI SAUCE

Steps:

• Trim the stalks of the chillies and deseed - slice each chilli down its length, open up the chilli and scrape out the seeds with a teaspoon. It's important that you wear gloves for this task! The build up of chilli juice on your hands from these quantities will make your hands burn for days - DAYS!
• Add all the ingredients except the sugar and salt to a high powered blender or food processor and blend until smooth. If your food processor isn't quite up to par, don't worry! You can sieve out any larger pieces after cooking.
• Add the chilli mixture, the sugar and salt to a large saucepan and bring to the boil. Reduce the heat and simmer gently, stirring fairly regularly to stop the bottom sticking and burning. The sauce is done when the mixture is reduced and thickened, about 20 minutes of simmering. You can decide now how thick you want your sauce to be - add a little extra water if you want to thin it, or simmer a little longer if you want it thicker. Taste the mixture - this is quite a hard one to sample as it's pretty spicy and your palate will become blown out after a few tastes, but someone's got to do it! I added a little extra salt (1/2 teaspoon) and vinegar (1 teaspoon) for my tastes, but yours will be different. You might want some extra sugar, but for me the chillies were pretty sweet themselves.
• Fill the bottle or jar you want to store your sauce in with boiling water and leave for 10 minutes. If you have used a high-powered blender, just decant the sauce into this clean bottle (a funnel is very useful here). If your blender wasn't quite able to purée the sauce and it still looks a little chunky, press it through a fine mesh sieve before bottling. Store in the fridge - it will last for several months.

CHILI SAUCE

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

CHILI SAUCE

Steps:

• Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.

CHILI SAUCE

Steps:

• Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency.
• Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

SIMPLE HOT CHILLI SAUCE

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.

CHILI SAUCE CHICKEN

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

FRESH TOMATO CHILI SAUCE

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.

CHILI SAUCE

Steps:

• Whisk all the ingredients together in a small saucepan.
• Place over medium heat.
• When mixture begins to bubble reduce heat to low and simmer for 30 minutes.
• Cover and cool.
• Refrigerate when cold.

CHILI SAUCE ( FOR CANNING)

Steps:

• Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking. Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands. Hot Pack 15 minutes Follow all normal canning guidelines.

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.