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Red Chili Tomato Sauce
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5 from 1 vote

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.
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: American
Servings: 12
Calories: 34kcal


  • 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


  • 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.


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