CALIFORNIA CHILI HOT SAUCE RECIPES

Name: Hot Chili Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 cups, 25-50 serving(s)
Ingredients: 1 medium onion; 2 garlic cloves; 2 teaspoons olive oil; 2 teaspoons fresh ginger; 1 teaspoon salt; 1/4 cup hot chili pepper, chopped; 1/4 cup vinegar; 1/4 cup sugar; 1/4 cup tomato paste; 410 g canned tomatoes

HOT CHILI SAUCE RECIPE - FOOD.COM

Hot Chili Sauce Recipe - Food.com image

I've been making this sauce since 1988. My son, David, loved it and I've been making it ever since. Add some to almost any savoury dish. It's especially good to serve at the table when only some like it HOT!! Use the same recipe with less chillis and even children will enjoy it.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2 cups, 25-50 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion
2 garlic cloves
2 teaspoons olive oil
2 teaspoons fresh ginger
1 teaspoon salt
1/4 cup hot chili pepper, chopped
1/4 cup vinegar
1/4 cup sugar
1/4 cup tomato paste
410 g canned tomatoes

Steps:

Chop all vegetables.
In a saucepan, stir fry onion in the oil, medium heat, until light brown.
Add garlic and cook a further 30 seconds.
Add all other ingredients.
Bring to boil.
Lower heat and simmer for 20 minutes, stirring now and then.
Leave to cool slightly.
Process with Bamix wand.
Pour into warm sterile jars or bottles.
NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.

Nutrition Facts : Calories 19.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 135.1, CarbohydrateContent 3.8, FiberContent 0.4, SugarContent 3, ProteinContent 0.3

CALIFORNIA PEPPER CHILI RECIPE: HOW TO MAKE IT

California Pepper Chili Recipe: How to Make It image

In my opinion, this is the world's best chili! It features three meats in a peppery eye-opening broth. I've been a Taste of Home reader for 5 years...and I make something from my magazines almost every day. —Robyn Thompson Los Angeles, California

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound bacon, diced
2-1/2 pounds beef stew meat, cut into 3/4-inch cubes
1-1/2 pounds pork stew meat, cut into 3/4-inch cubes
2 medium onions, chopped
6 to 8 garlic cloves, minced
1 to 2 tablespoons chopped seeded fresh serrano chili peppers
1 to 2 tablespoons chopped seeded fresh poblano chili peppers
1 to 2 tablespoons chopped seeded fresh jalapeno peppers
2 to 3 teaspoons cayenne pepper
1-1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground cumin
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) beef broth
7 plum tomatoes, chopped
Shredded cheddar cheese, optional

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes., Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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