Chili Tomato Sauce Recipes

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.

HOMEMADE CHILI SAUCE

Steps:

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

GRANDMA'S CHILI SAUCE TOMATO RELISH

Steps:

• Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
• Boil tomato's then core,peel, and dice.
• combine diced tomato's and all ingredients in a larger boiling pot.
• Cook until onions and peppers are soft and not crunchy.
• Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.

CHILI TOMATO SAUCE

Steps:

• Saute chopped onion and garlic in oil till translucent.
• Add remaining ingredients; cover and simmer for about 20 minutes, till thickened, stirring frequently.
• Put through a strainer, if you like (I never do).

CHILI-TOMATO SAUCE

Steps:

• Combine ingredients in saucepan and simmer a few minutes.

POACHED FISH WITH SPINACH IN CHILI-TOMATO SAUCE

Steps:

• Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
• Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
• Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
• To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
• Enjoy this with some additional steamed greens.

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.

TOMATO SAUCE WITH CHILI

Steps:

• Heat oil in saucepan and add onion and garlic. Cook, stirring, about 3 minutes or until onion is translucent. Add chili powder, cumin, coriander and tomato paste. Cook, stirring, about 1 minute and add flour, stirring.
• Add broth, stirring constantly, and cook until mixture is thickened and smooth. Add tomatoes and pepper and cook, partly covered, about 15 minutes. Put sauce through food mill or sieve. Swirl in butter and serve hot.

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.