Chili Pepper Sauce

Chili Pepper Sauce

Have you ever made something at home then realised how quick and easy it is? That’s the feeling I got when I had made fresh chili pepper sauce from scratch. It was very satisfying and knowing exactly what went into it too. 

Chili Pepper Sauce

So those who know me know that I LOVE spicy food and have literally tried pretty much every hot sauce out their. My sauce cupboard is pretty much bigger then most peoples wine collection, I love adding a little bit of flavoursome spice to my foods.

Chili Pepper Sauce

This chili sauce is perfect with chips and burgers as well as adding a spoon into some stir fried vegetables or curry and even drizzled on pizza! Actually I think I could have it with everything even on a salad! The sauce does keep well in the fridge for a good few weeks as the vinegar and lemon acts as a preservative.

Chili Pepper Sauce

Ingredients:
Red Chilis
2 Tomatoes
4 Peeled Garlic Gloves
1 Onion
2 Tbsp White Vinegar
1 Tbsp Balsamic Vinegar
1 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Sugar/Sweetener

Instructions

Chili Pepper Sauce

In a baking tray add chilis with tops cut off, halved tomatoes, quartered onions, peeled garlic and spray with a little oil.

Chili Pepper Sauce

Roast at 200c for 20 minutes

Chili Pepper Sauce

Add the veggies to a blender with vinegar, balsamic vinegar, lemon juice, salt and sweetener.

Chili Pepper Sauce

Blitz on high speed for about 2 minutes

Chili Pepper Sauce

Make sure there are no visible lumps.

Chili Pepper Sauce

Pour into a glass jar, and allow to cool completely before placing in the fridge. 

Chili Pepper Sauce
Homemade chilis sauce goes well with everything from chips to curry!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. Red Chilis
  2. 2 Tomatoes
  3. 4 Peeled Garlic Gloves
  4. 1 Onion
  5. 2 Tbsp White Vinegar
  6. 1 Tbsp Balsamic Vinegar
  7. 1 Tbsp Lemon Juice
  8. 1/2 Tsp Salt
  9. 1/2 Tsp Sugar/Sweetener
Instructions
  1. In a baking tray add chilis with tops cut off, halved tomatoes, quartered onions, peeled garlic and spray with a little oil.
  2. Roast at 200c for 20 minutes
  3. Add the veggies to a blender with vinegar, balsamic vinegar, lemon juice, salt and sweetener.
  4. Blitz on high speed for about 2 minutes
  5. Make sure there are no visible lumps.
  6. Pour into a glass jar, and allow to cool completely before placing in the fridge.
Tejal's Kitchen http://www.tejalskitchen.com/
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