Grams Chili Sauce Recipes

HOMEMADE CHILI SAUCE RECIPE

Steps:

• Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through.
• Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce.
• Cool. Store in the refrigerator, covered.

GRAM'S CHILI SAUCE

Steps:

• 1. Crush tomatoes, or use crushed canned tomatoes, in a large heavy bottomed pot. Add the remaining ingredients.
• 2. Bring the pot to a boil, turn heat to lowest flame or temperature and simmer uncovered. Reduce the sauce by almost half. You should end with a nicely thickened and juicy condiment.
• 3. You may can the sauce or keep it in the refrigerator, covered. It will keep well in the fridge for about three weeks.

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

QUICK CHILE SAUCE

Steps:

• Place the chiles and salt in the bowl of a food processor, and pulse a few times until chiles are chopped. (You don't want to go too far and turn them into paste.)
• Add the tomatoes and vinegar, and pulse again in two or three short bursts, just enough to break down the tomatoes.
• Transfer to a lidded container and top with the oil. Cover and keep in the fridge up to 1 week.

HEINZ CHILI SAUCE (COPYCAT RECIPE)

Steps:

• In a small saucepan over medium heat, whisk together the tomato puree, corn syrup, vinegar, onion flakes, sugar, salt, lemon juice, and garlic powder.
• Once it starts to bubble, lower the temperature to low and let the mixture simmer for 30 minutes. Allow the chili sauce to cool completely. Enjoy!

GARLICKY RED CHILI HOT SAUCE

Steps:

• Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
• Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

GRANDMA PRENTICE'S CHILI SAUCE

Steps:

• Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
• Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
• Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

CHIMICHURRI SAUCE

Steps:

• Finely chop the parsley, oregano and garlic or shallot. Place in a medium bowl.
• Stir in the vinegar, lime juice, olive oil and chili flakes. Add salt to taste.