Chili Sauce
I won our school Chili Cook Off when I entered a few years back, and I think I have my home made Chili Sauce to thank as a result. It’s a magical addition to any meal, and my favorite condiment to make.
This year, my Chili Sauce is made extra special with my home grown Chilies. I make a small batch at a time, as I don’t want to pick all my Chilies off. Double the number of Chilies with the same amount of everything else for a bigger batch. It freezes well.
My homegrown Chilies with their beautiful flowers
Organic Ingredients makes 1 cup’s worth
14-16 Chilies, a mix of Fresno and Jalapeño, stems removed and ends chopped off
2 Tbsp’s. Apple Cider Vinegar
4 Tbsp’s Crushed Tomato
4 Cloves Garlic, peeled
2 Roma Tomatoes, or a Salad Tomato peeled
1 Cup Water
1 Tsp. Salt
Method
Bring all ingredients to a boil in a small saucepan. Mix well and allow to bubble on high heat for two minutes as the Vinegar dissipates. Reduce heat to a low bubble and cover. Simmer on low heat for an hour. At the 40 minute mark, you want to start to thicken the Sauce. Uncover your Chilies and raise the heat to medium so that it’s bubbling at a medium simmer. Keep an eye on it at this point because you want to get rid of as much Water as you can before it starts to burn (see photo number 6 below). It depends how high your heat is but this should take 15-20 minutes. Remove from heat, allow to cool and blitz in a food processor until smooth. Place in a jar and refrigerate. Enjoy for up to a week.
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