Sauces, spices and general condiments is something we tend to overlook when trying to eat more healthy. It is pretty important to be aware of these things, because commercial sauces tend to contain loads of added sugar.
Since I’m such a big fan of sauces and spices, I have a love of recreating my favorites.
Nothing beats homemade chili sauce and this Red Chili Pepper Sauce is my personal favorite for just about everything!
I originally discovered a similar sauce at a local restaurant when I ordered a quesadilla. They lathered it on all the toppings, because tossing it in the pan and finally toasting it in the quesadilla. Half way through the meal, I knew I had to figure out what it was.
This recipe is a modified version of a combination of recipes that I found online and as I said before, it is now my absolute favorite general condiment. It’s just that damn good!
It took me many tests and failed batches to get to this point, but I finally completed the masterpiece.
Drizzle it over tacos, dip your chips, or sauce up your chicken and steak. I even pour some in my soup, the flavor is just that awesome.
How to make Homemade Chili Tomato Sauce
- Find yourself some dried red chilis (or experiment with others), preheat the oven to 400ºF and toss them in for a few minutes until they darken and have a nice aroma. Make sure you don’t leave them in too long, they can burn quite easily and if they do – it gets a bit bitter.
- Then, let them cool down and then remove the stems and seeds from the peppers.
- Put the peppers in a bowl with hot water and let it soak for about an hour, then drain.
- From there you put the peppers, spices, oil, roasted garlic, onion, and water into a blender and give it a good whirl until everything is finely chopped.
- Toss the blended mix in a pan along with the tomato paste and put on a low heat. Let it simmer and be sure to give it a stir here and there until it thickens up (usually about 10 min), and done!
Pin It! Red Chili Tomato Sauce!
Homemade Red Chili Tomato Sauce Recipe:
- 10-12 Dried Red Chili Peppers
- 1.5 Cups Water
- 1/2 Cup Tomato Paste
- 2 Cloves Garlic
- 2 Tbsp Oil
- 1.5 Tsp Salt
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Ground Cumin
- 1 Tsp Chili Powder
- 1/4 Small Onion
Preheat the oven to 400F/200C.
Toast the chili peppers in the oven until they just start to darken and give off a nice aroma.
Let the chilis cool down, and then remove the stems and seeds.
Soak the peppers in the hot water for an hour then drain.
Add all the ingredients in a blender, except the tomato paste. Blend until very fine.
Next, add everything to a sauce pan or small pot, including tomato paste over a low heat.
Bring to a simmer and stir occasionally until thickened, about 10 minutes.