Red Chili Tomato Sauce

A simple recipe for spicy red chili tomato sauce, a delicious condiment for just about anything. 10 simple pantry ingredients. 10 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.

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This is a simple recipe for spicy red chili tomato sauce, a delicious condiment for just about anything. Drizzle it over tacos, dip your chips, or sauce up your chicken and steak.

You'll need 9 simple pantry ingredients to make this and you can have it ready in about 10 minutes!

This condiment works for a variety of diets, including: gluten-free, low-carb, keto, paleo and Whole30.

🥘 ingredients

You will need:

• dried red chili peppers
• tomato paste
• garlic
• onion
• oil
• salt
• spices (dried oregano, ground cumin, chili powder)

🔪 instructions

1. Preheat the oven to 400F/200C.
2. Toast the chili peppers in the oven until they just start to darken and give off a nice aroma.
3. Let the chilis cool down, and then remove the stems and seeds.
4. Soak the peppers in the hot water for an hour then drain. 
5. Add all the ingredients in a blender, except the tomato paste. Blend until very fine.
6. Next, add everything to a sauce pan or small pot, including tomato paste over a low heat.
7. Bring to a simmer and stir occasionally until thickened, about 10 minutes. Store your red chili tomato sauce in an airtight container in the fridge.

📋 recipe

Red Chili Tomato Sauce

A simple recipe for spicy red chili tomato sauce, a delicious condiment for just about anything. 10 simple pantry ingredients. 10 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.

5 from 1 vote

Print Pin Rate

Course: Condiment

Cuisine: American

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 12

Calories: 34kcal

Author: Roche Woodworth

Ingredients

• ▢ 10-12 Dried Red Chili Peppers
• ▢ 1.5 Cups Water
• ▢ ½ Cup Tomato Paste
• ▢ 2 Cloves Garlic
• ▢ 2 tablespoon Oil
• ▢ 1.5 teaspoon Salt
• ▢ ½ teaspoon Dried Oregano
• ▢ ½ teaspoon Ground Cumin
• ▢ 1 teaspoon Chili Powder
• ▢ ¼ Small Onion

Instructions

• 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.

Tips and Tricks:

1. Keep a sharp eye when toasting the chili peppers. You want them to just start to darken, because if you toast them too much, they will get bitter. Check the post above for a photo explaination.

Nutrition

Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 382mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg

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