Hot Chili Sauce Recipe

Name: Hot Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 2 garlic cloves; 2 teaspoons olive oil; 2 teaspoons fresh ginger; 1 teaspoon salt; 1/4 cup hot chili pepper, chopped; 1/4 cup vinegar; 1/4 cup sugar; 1/4 cup tomato paste; 410 g canned tomatoes

Servings: persons

1 medium onion
2 garlic cloves
2 teaspoons olive oil
2 teaspoons fresh ginger
1 teaspoon salt
1/4 cup hot chili pepper, chopped
1/4 cup vinegar
1/4 cup sugar
1/4 cup tomato paste
410 g canned tomatoes

1
Chop all vegetables.
2
In a saucepan, stir fry onion in the oil, medium heat, until light brown.
3
Add garlic and cook a further 30 seconds.
4
Add all other ingredients.
5
Bring to boil.
6
Lower heat and simmer for 20 minutes, stirring now and then.
7
Leave to cool slightly.
8
Process with Bamix wand.
9
Pour into warm sterile jars or bottles.
10
NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium onion, 2 garlic cloves, 2 teaspoons olive oil, 2 teaspoons fresh ginger, and more.

Yes, Hot Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Chili Sauce

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