This homemade hot chili sauce is rich, spicy, and packed with bold flavors from fresh chilies, tomatoes, garlic, and aromatic spices. Balanced with a touch of sweetness and acidity from apple juice and vinegar, this sauce delivers a perfect blend of heat and tang. It can be used as a condiment, dipping sauce, or cooking base, and stores well when bottled properly.
- Serves: 6-8 People
- Prep Time: 20 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 20 pieces Red chilies
- 4 medium Onions
- 6 medium Tomatoes
- 1/2piece Bell pepper
- 1 tablespoon Ginger (chopped)
- 1 bulb Garlic
- 3 tablespoons Oil
- 1 teaspoon Black pepper
- 1 tablespoon Kashmiri chili powder
- 1 tablespoon Paprika
- 1 tablespoon Chili powder
- 1 tablespoon Dried oregano
- 3 tablespoons Sugar
- 4 tablespoons Apple cider vinegar
- 125 ml Apple juice
- 2 tablespoons Salt
- 1/2piece Lemon juice
- 2 tablespoons Extra vinegar (optional, for thinning)
For Dressing
Nutritional Information
-
Calories
120 kcal -
Fat
5 g -
Carbohydrates
18 g -
Protein
2 g -
Fiber
3 g -
Sugar
12 g -
Sodium
680 mg
Procedure
-
10 minutesMark As Complete
Prepare Ingredients
Trim the stems from the red chilies and chop them into smaller pieces. Roughly chop the onions, tomatoes, bell pepper, ginger, and garlic. Keep the ingredients ready in separate bowls so they can be added easily during cooking. You may remove chili seeds for a milder sauce, but keeping them will increase the heat level.
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10 minutesMark As Complete
Cook Base Mixture
Heat oil in a large pan over medium heat until warm. Add the chopped chilies, onions, bell pepper, ginger, and garlic to the pan and stir well. Add salt and cook the mixture for about 8 to 10 minutes, stirring occasionally, until the vegetables soften and release their flavors.
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5 minutesMark As Complete
Add Tomatoes and Spices
Add the remaining chopped tomatoes to the pan along with black pepper, Kashmiri chili powder, paprika, chili powder, and dried oregano. Mix thoroughly to combine all the spices evenly with the softened vegetables. Continue cooking for a few minutes to allow the spices to bloom and deepen the flavor.
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15 minutesMark As Complete
Simmer the Sauce
Add sugar, apple cider vinegar, and apple juice to the mixture and stir well. Reduce the heat to low and cover the pan, allowing the sauce to simmer gently for 10 to 15 minutes. Stir occasionally to prevent sticking and ensure the ingredients cook evenly and develop a rich, balanced flavor.
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10 minutesMark As Complete
Finish and Blend
Add fresh lemon juice to the sauce and mix well, then allow it to cook for an additional 5 minutes. Turn off the heat and let the mixture cool slightly before transferring it to a blender. Blend until smooth to achieve a thick sauce consistency, adjusting texture as desired.
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5 minutesMark As Complete
Adjust Consistency
If the sauce is too thick, add a small amount of vinegar and blend again until the desired consistency is reached. Pour the blended sauce back into the pan and simmer for another 5 minutes to enhance the flavor and slightly thicken it further.
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10 minutesMark As Complete
Bottle and Store
Allow the sauce to cool completely before transferring it into sterilized bottles or jars. Seal tightly and store in a cool place or refrigerate for longer shelf life. The sauce can be used immediately but develops deeper flavor after resting for a day.
