Chili Sauce
Cook
30 mins
Prep Time
15 mins
Total Time
45 mins
Serves
2 cups worth
Ingredients
- 2 lbs fresh red chilies (Thai bird's eye, Fresno, or red jalapeños), stems removed
- 8 cloves garlic, peeled
- 2-inch piece fresh ginger, peeled and chopped
- 1/2 cup rice vinegar
- 1/4 cup water
- 3 tablespoons brown sugar
- 2 teaspoons sea salt
- 1 tablespoon tomato paste
- 1 teaspoon fish sauce (optional, omit for vegan)
Kitchen Tools Needed:
- Food processor or high-speed blender
- Medium saucepan
- Wooden spoon
- Sterilized glass jars
- Rubber gloves (recommended)
- Fine-mesh strainer (optional)
- Ladle
Steps
- Prepare the Chilies: Wear rubber gloves to protect your hands from capsaicin. Remove stems from chilies and roughly chop. Remove seeds for milder sauce or keep them for extra heat.
- Blend the Base: In a food processor, combine chilies, garlic, and ginger. Pulse until roughly chopped, then add 2 tablespoons of vinegar and process until you have a coarse paste.
- Cook the Sauce: Transfer the chili paste to a medium saucepan. Add remaining vinegar, water, brown sugar, salt, and tomato paste. Bring to a boil over medium-high heat, then reduce heat to low.
- Simmer and Develop Flavor: Simmer the sauce for 15-20 minutes, stirring frequently to prevent sticking. The sauce should thicken and the raw garlic taste should mellow. Add fish sauce in the last 2 minutes if using.
- Adjust and Strain: Taste and adjust seasoning - add more sugar for sweetness, salt for depth, or vinegar for tang. For a smoother sauce, strain through a fine-mesh strainer, pressing solids with the back of a spoon.
- Jar and Store: Ladle hot sauce into sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean and seal tightly. Allow to cool completely before refrigerating.
Macros:
Total Calories: 15 cals
Carbs: 3g
Proteins: 1g
Fats: 0