Simplehotchillisauce Recipes
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
HOMEMADE CHILLI SAUCE
This homemade sriracha recipe blends plenty of hot red chillies and garlic with a touch of sugar, salt and vinegar for a sweet, tart, spicy taste sensation!
Provided by Nancy Anne Harbord
Number Of Ingredients 6
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.
HOMEMADE SWEET CHILI SAUCE
Step by step guide to making your own home made sweet country style chili sauce. This recipe is three generations old and oh so tasty!
Provided by Steve Cylka
Categories condiments
Number Of Ingredients 7
Steps:
- To prepare the tomatoes you need to remove the skin and chop or crush them. Fill a large pot 3/4 full and heat the water so it is almost boiling. Drop a bunch of tomatoes in the pot, about 10 at a time. Leave in the pot for about 5 minutes or so. Then transfer them to a sink filled with cold water. After the tomatoes are cool (5 minutes or so), take a knife and slit the skin. The tomato skin should peel off easily. Once, peeled, they can be chopped or crushed in a food grinder. Do this with all the tomatoes.
- In a pot large enough, add all the ingredients. Bring to a boil and low to a very low boil. Stir it regularly. Cook the sauce for about 4 hours. The sauce should reduce in size and thicken. Ensure that the sauce is not sticking to the bottom of the pot and burning.
- Pour the chili sauce in sterilized jars, seal and process them in a hot water bath for 15 minutes for 250ml jars, 20 minutes for 500ml jars and 30 minutes for 1 litre jars.
SIMPLE HOT SAUCE
Make and share this Simple Hot Sauce recipe from Food.com.
Provided by kelly
Categories Sauces
Time 20m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Cut the stems off the peppers and 1/2 them. Then remove the seeds.
- Run all the 1/2 peppers in a food processor.
- Add the red wine vinegar and continue to run in the food processor for 3-4 minutes.
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
QUICK CHILE SAUCE
This sauce is a fridge staple you can spoon over anything savory, from cooked vegetables or eggs, to salads, grains, meat and fish. It's spicy but not overtly so. You can bolster the heat by adding dried chile flakes or reduce it by using fewer fresh chiles. (Look for fresh red chiles as they amplify the color of the sauce.) You can add half a teaspoon of sugar, if you like, or make it your own by adding chopped garlic or ginger, and a handful of your favorite herb.
Provided by Yotam Ottolenghi
Categories easy, quick, condiments, sauces and gravies
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place the chiles and salt in the bowl of a food processor, and pulse a few times until chiles are chopped. (You don't want to go too far and turn them into paste.)
- Add the tomatoes and vinegar, and pulse again in two or three short bursts, just enough to break down the tomatoes.
- Transfer to a lidded container and top with the oil. Cover and keep in the fridge up to 1 week.
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