Chilisaucehomemade Food

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.

HOMEMADE CHILI SAUCE

Steps:

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

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.

HOMEMADE CHILI SAUCE

Steps:

• 1. Add all the ingredients to a saucepan and bring to a very light simmer.
• 2. Simmer, uncovered, for 20 minutes.
• 3. Add the content of the saucepan to a blender, fitted with an S-blade, and then blend until completely smooth.
• 4. Place the sauce in a bowl, cover, and refrigerate for several hours, or overnight before using.
• 5. Chef's Note: Many people use chili sauce in place of ketchup, and it is excellent on a good juicy burger, or hotdog.
• 6. Chef's Note: The appitizer recipe I use this in is my mini meatballs in a grape/chili sauce recipe. The incorporation of this homemade sauce, and using my meatball recipe, makes for a wonderful treat for your guests.
• 7. Keep the faith, and keep cooking.

EASY CHILI SAUCE

Steps:

• Use large tins (28-ounce) of plum tomatoes and do NOT drain.
• Combine all ingredients in a large heavy pot.
• Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
• Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
• Stir chili sauce often as it cooks.
• Pour chili sauce into hot, sterilized jars and seal.
• Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
• Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.

CHILI SAUCE

Steps:

• Use a large porcelain or stainless kettle.
• Scald, peel and quarter tomatoes.
• Put peppers, pepper pods, and onions through a food grinder.
• Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
• Stir frequently to prevent scorching, and do not scrape bottom of pan.
• Add salt if needed.
• Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
• TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.

HOMEMADE SWEET CHILI SAUCE

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.

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.

SIMPLE HOMEMADE CHILI SAUCE (RED CHILLI SAUCE)

Steps:

• First, wash the chili peppers, patting them dry with a little paper towel.
• Then, cut off the stem ( green tops). It's best to wear gloves and avoid touching your face while dealing with the chilies!
• Next, roughly chop the peppers, keeping the seeds. You don't need to be too precise with your chopping as everything will be blended.
• Add the peppers and the rest of the ingredients to a food processor or blender and blitz into a sauce.Taste the sauce and adjust seasonings as necessary.
• Then, transfer the sauce to a sterilized jar and enjoy it immediately or store it in the fridge for longer-term storage.Optionally, you can reduce this sauce down to thicken it slightly over a hob. Read the recipe notes for more on that.
• Store the homemade chili sauce in a glass jar (plastic will stain), for up to 1 month in the fridge and for up to four months in the freezer.If it begins to taste sour or moldy in any way (or has physical signs of mold), then discard it.Also, you may be able to hot water bath can this red chili sauce (and then store it for months in the fridge) - however, it depends on its' pH balance and using the correct method. If this is something you'd like to do, it's best to consult reputable sources regarding canning items.

HOMEMADE CHILI SAUCE RECIPE

Steps:

• Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through.
• Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce.
• Cool. Store in the refrigerator, covered.

CHILI SAUCE

Steps:

• Peel tomatoes by placing them in boiling water for 30 seconds and then plunging them into cold water. The skin will slide right off. If it doesn't, plunge them in the hot water again.
• Wrap all the whole spices in a little cheesecloth bag.
• Rough chop the remaining ingredients. Don't worry about it being pretty, just chop them up into pieces between 1/4" - 1/2".
• Put all the ingredients into a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer and simmer until thick and reduced by 1/3rd. This will take many hours. 5-10 hours depending on the type of tomatoes you use.
• Taste as you go! If after 3 hours you find you like the taste of it, then remove the spice bag and continue to simmer until thickened. I always leave my spice bag in until the end though.

HOMEMADE CHIU CHOW CHILI SAUCE RECIPE

Steps:

• Slice the fresh chili peppers thinly. Place into a mortar and pestle along with 2 teaspoons salt. Grind and mix thoroughly with the pestle-you don't need to form a paste, just break down the peppers slightly. This is my shortcut for salt-preserved chilies. I'm not really sure if it actually approximates salt-preserved chilies, but it does add really great spice and texture! Set aside and prepare the rest of your ingredients.
• Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
• Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. The goal is to cook off the moisture and allow the garlic to soak up the oil-like a confit. It should NOT become crisp or fry intensely at all. You may need to reduce the heat to medium-low / low.
• When the garlic is ready (about 30 minutes later, give or take 10 minutes depending on how cautious you're being), add the salted chilies. Stir and let fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices.
• Next, add the last ¾ cups of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chilies, which is why we started with only 1/2 cup.
• Now add your chili flakes and sugar. Stir to combine. Finish off with 2 tablespoons of soy sauce, and you've got a delicious jar of homemade chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it's cooled first to get a more accurate read on the flavor.)
• Transfer to a clean jar. In our experience, the sauce stores well at the coldest part of the refrigerator (e.g., in the way back) for a good 2-3 months. And, of course, always dip into it with a clean spoon/chopsticks to preserve it. If there's any foul smell or the sound of gas escaping when you crack it open, discard it. But we're betting it doesn't last past the 2-week mark!

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 (HOMEMADE)

Steps:

• Add all ingredients to heavy pot.
• Bring to a boil.
• Reduce to a simmer and let cook for 1 hour.
• Add ingredients to a blender and blend until smooth.
• Return to pot and simmer for 30 minutes more.
• Enjoy.

BEST SWEET CHILI SAUCE

Steps:

• Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

HOMEMADE SWEET CHILI SAUCE

Steps:

• Combine all the ingredients except the cornstarch in a medium-sized non-stick pan. Heat over medium-high heat and stir occasionally until bringing to a boil. Turn to medium heat. Cook and stir for 5 minutes. Turn to medium-low heat.
• Mix the cornstarch with 2 tablespoons water and stir until fully dissolved. Pour into the pan with the sauce. Stir constantly until the sauce thickens enough to coat the back of a spoon, 1 minute or so. Keep in mind that the sauce will further thicken once it cools. Taste the sauce and adjust the taste by adding more sugar if not sweet enough, or more vinegar if not sour enough. If the sauce turns out too thick, mix in a few spoons of water to thin it out while it's still hot.
• Pour the sauce into a bowl and let sit until completely cooled. Serve it as a dipping sauce or store it in an airtight jar in the fridge for future use. It will keep in the fridge for about a week or in the freezer for up to 2 months.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.