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.
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.
Notes
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.