HOT CHILLI SAUCES RECIPES

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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

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

SIMPLE HOT CHILLI SAUCE RECIPE - FOOD.COM



Simple Hot Chilli Sauce Recipe - Food.com image

I have an abundance of chillis so I want to make a sauce. I'm planning on trying this with other types of chillis as needed, but for now, saving this recipe per how I found it. http://www.taste.com.au/recipes/19696/hot+chilli+sauce Modified per suggestions. Receipe states should last 3 weeks in the fridge, but I'm sure if you sterilised, it would last longer and canning would probably make it last even longer. Prep time includes blending time.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 1 cup

Number Of Ingredients 5

1 cup red birdseye chile, roughly chopped (swap in other chillis depending on your heat preference)
200 g diced tomatoes (canned is fine)
1/4 cup white sugar
1/4 cup white wine vinegar
salt, to taste

Steps:

  • Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
  • Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

Nutrition Facts : Calories 287.6, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 20.6, CarbohydrateContent 71.5, FiberContent 4.6, SugarContent 62.6, ProteinContent 4.7

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HOT CHILI SAUCE RECIPE - FOOD.COM
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.
From food.com
Total Time 45 minutes
Calories 19.2 per serving
  • 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.
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