GRAM'S CHILI SAUCE
Chili sauce is an underused condiment, in my mind, and I think this chili sauce recipe should be a staple in everyone's fridge. This recipe is a cross between a ketchup and a barbecue sauce. I kept going back for just "one more taste" - the flavors are that good. The nutmeg, ginger and curry spices are prevalent but not...
Provided by Marvin Beachler
Categories Other Sauces
Time 4h
Number Of Ingredients 10
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
Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g
LEMON-CHILI GREEN SAUCE
Provided by Molly O'Neill
Categories easy, condiments, side dish
Time 5m
Yield About 1/2cup
Number Of Ingredients 4
Steps:
- In a blender, combine all the ingredients and process until smooth. Serve as a dipping sauce with your favorite sate.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 9 grams
GARLICKY RED CHILI HOT SAUCE
Provided by Melissa Clark
Categories easy, quick, condiments
Time 20m
Yield 2 cups
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams
GRANDMA'S CHILI SAUCE
This sadly is not my grandma's recipe; I wish I had gotten it from her when she was alive. However, I ran across this one and it has so many of the same ingredients in it I decided to give it a try, quite a few years ago. My family and I really love it.
Provided by Amy Alusa
Categories Other Sauces
Time 3h
Number Of Ingredients 16
Steps:
- 1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes
- 2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- 3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- 4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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