Sweet And Spicy Homemade Chili Sauce
A flavorful condiment that beautifully balances heat and sweetness, perfect for a variety of dishes.
Equipment
- Medium Saucepan
- Blender
Ingredients
Fresh Chili Peppers
- 10-12 pieces Fresh Chili Peppers Use red or green based on heat preference.
Garlic
- 4-5 cloves Garlic Minced finely for best flavor.
Onion
- 1 medium Onion Finely chopped, preferably sweet onion.
Vinegar
- 0.5 cup Apple Cider Vinegar Can substitute with white vinegar.
Brown Sugar
- 0.5 cup Brown Sugar Adjust based on sweetness preference.
Salt
- 1 teaspoon Salt Enhances overall flavor.
Water
- 1 cup Water Adjust for desired sauce thickness.
Instructions
- Gather all ingredients. Wash and dry chili peppers, remove stems and cut in half. Remove seeds for less heat if desired.
- In a medium saucepan, heat a tablespoon of oil over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.
- Add fresh chili peppers to the saucepan and stir well, allowing them to soften for about 5 minutes.
- Pour in the apple cider vinegar to deglaze the pan, scraping up flavorful bits stuck to the bottom.
- Add brown sugar and salt, stirring until dissolved completely.
- Pour in the water, adjusting the amount based on preferred sauce thickness. Stir to combine.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes.
- Once thickened, remove from heat and let cool slightly before blending until smooth.
- Taste and adjust seasoning if needed, then transfer to sterilized jars or bottles.
- Let cool to room temperature before sealing and store in the refrigerator.
Notes
Store in sterilized jars in the refrigerator for several weeks. Can be frozen for up to three months.