Chili Sauce

By alexisknibbs on Sep 16, 2024

Chili Sauce

Now I know you can buy a jarred sauce from the supermarket and I'm sure they are very tasty. In recent years I have had a slight gluten intolerance. Therefore I have to be very careful when buying packet foods. I have sadly noticed the additives that go into processed foods and I don't want to eat them.

That's why I now enjoy making my own sauces. I quite often make a sauce to accompany a meal. I thought as school is back on it would be a good time to batch cook. Sauces are easy to prepare and cook and they store well in the freezer. Plus they are perfect for a quick mid week meal or even a speedy weekend dinner. We love them and we hope you will too.

What do you enjoy preparing in advance of a meal? Let me know in the comments below and please don't forget to like and follow me.

Gifts from Grandpa is my NEW recipe book – out NOW and available to buy on Amazon for only £19.99. Plus £1 from the sale of each book will go to Crisis the homeless charity.

Equipment

Sharp knife
Chopping board
Vegetable grater
Large frying or saucepan
Tablespoon
Teaspoon
Blender

Ingredients

Onion x 1
Garlic x 2 cloves
Carrot x 1
Courgette x 1
Red pepper x 1
Tinned tomatoes x 1
Chicken or vegetable stock or bone broth x 200mls
Tomato puree x 2 tbsp
Mild, medium or hot chili powder x 1 tsp
Ground ginger x 1 tsp
Ground cumin x 1 tsp
Ground coriander x 1 tsp
Smoked paprika x 1 tsp
Ground sweet cinnamon x 1 tsp
Dried oregano x 1 tsp
Coriander x 1 handful
Salt and pepper to taste

Method

Peel slice and dice the onion and garlic.
Next peel and grate the carrot and courgette.
Put a large pan onto a high heat on the hob and add oil to the base.
When the pan is hot, add in the onions and fry until they start to soften.
Next add in the garlic until it start to turn slightly golden brown on the outside.
It should only take about 30 seconds to a minute.
Now add in the grated courgette and carrot and fry until it starts to warm through.
Again this should only take about 30 seconds to a minute.
Now add in the mild, medium or hot chili powder, ground ginger, ground cumin, ground coriander, smoked paprika, ground sweet cinnamon and dried oregano.
Stir into the other vegetables until they are well mixed in.
Pour over the tomatoes and pour the stock into the empty tomato tin.
Pouring the stock into the empty tin will help to get rid of any juice around the outside.
Stir all the ingredients together and add in the tomato puree.
Sprinkle over salt and pepper to taste.
Bring these ingredients to the boil, then turn the heat down to low.
Leave to simmer for about 20 - 30 minutes.
The sauce should resemble a jam like texture at the end.
When it looks jammy remove from the heat and leave to cool.
Once cool enough to touch add the sauce to the blender.
Add in the coriander and blend all of these ingredients together.
Put the sauce back into the saucepan and heat through.
Or pour into a airtight container and store in the fridge or freezer until you want to eat it.
You can serve this sauce with meat, beans, lentils or fish.
Also with rice, pasta, quinoa or in a jacket potato.
Then enjoy.

Chili Sauce

Chili Sauce was a yummy. It made our dinner so tasty. I served this with prawns and rice. It could also be served with meat, beans, lentils or other fish as well. All the ingredients in the sauce are freezable so you could freeze it for another occasion. It will keep for up to six weeks in the freezer. The sauce can also be made the day before and stored in the fridge overnight. It also makes delicious leftovers too. However you decide to eat this sauce, as always, please enjoy. Thank you. xxx