Best 9 Grams Chili Sauce Recipes

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**Chili Sauce: A Versatile Condiment with a Kick**

Chili sauce is a spicy, tangy condiment made from chili peppers, vinegar, and often other ingredients like sugar, garlic, and onions. It can be used to add flavor to a wide variety of dishes, from tacos and burritos to chicken wings and pizza. This article provides recipes for three different types of chili sauce: a classic red chili sauce, a green chili sauce, and a smoky chipotle chili sauce. Whether you like your chili sauce mild, medium, or hot, you're sure to find a recipe here that suits your taste. So grab your apron and let's get cooking!

Let's cook with our recipes!

HOMEMADE CHILI SAUCE RECIPE



Homemade Chili Sauce Recipe image

This homemade chili sauce recipe is a great combination of sweet and savory, perfect as a condiment, marinade, or all around flavor builder. So many uses!

Provided by Mike Hultquist

Categories     Main Course     sauce

Number Of Ingredients 13

6 ounces tomato paste (1 can)
Water for thinning (1/4 to 1/2 cup water, or more as needed)
1/4 cup brown sugar
2 tablespoons honey
3 tablespoons apple cider vinegar (or to taste - white vinegar is good, too)
1 teaspoon paprika (use cayenne for spicier)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder (or more to taste)
1/2 teaspoon red pepper flakes (or use hot sauce, to taste)
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Salt and pepper to taste (1/4 to 1/2 teaspoon is usually good)

Steps:

  • Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through.
  • Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce.
  • Cool. Store in the refrigerator, covered.

Nutrition Facts : Calories 16 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 45 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GRAM'S CHILI SAUCE



Gram's Chili Sauce image

Chili sauce is an underused condiment, in my mind, and I think this chili sauce recipe should be a staple in everyone's fridge. This recipe is a cross between a ketchup and a barbecue sauce. I kept going back for just "one more taste" - the flavors are that good. The nutmeg, ginger and curry spices are prevalent but not...

Provided by Marvin Beachler

Categories     Other Sauces

Time 4h

Number Of Ingredients 10

1 gal about 6 1/2 lbs tomatoes, peeled and cored, may use canned
1 c onion, coarsely chopped
2 c apple cider vinegar
1 1/2 c sugar
4 tsp salt
2 tsp ginger
1 tsp dry mustard
1 tsp nutmeg
3/4 tsp tabasco
1/2 tsp curry powder

Steps:

  • 1. Crush tomatoes, or use crushed canned tomatoes, in a large heavy bottomed pot. Add the remaining ingredients.
  • 2. Bring the pot to a boil, turn heat to lowest flame or temperature and simmer uncovered. Reduce the sauce by almost half. You should end with a nicely thickened and juicy condiment.
  • 3. You may can the sauce or keep it in the refrigerator, covered. It will keep well in the fridge for about three weeks.

GRANDMA PRENTICE'S CHILI SAUCE



Grandma Prentice's Chili Sauce image

Old family recipe. Great for topping on eggs or just about any sandwich.

Provided by Chef Jaybo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 7h30m

Yield 112

Number Of Ingredients 11

25 tomatoes, chopped
10 onions, cut into chunks
1 quart apple cider vinegar
6 green bell peppers, seeded and chopped
5 chile peppers, seeded and chopped
1 ½ cups white sugar
1 green chile pepper, chopped with the seeds
1 tablespoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Steps:

  • Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
  • Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
  • Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 65.6 mg, Sugar 4.7 g

GRANDMA'S CHILI SAUCE



Grandma's Chili Sauce image

This sadly is not my grandma's recipe; I wish I had gotten it from her when she was alive. However, I ran across this one and it has so many of the same ingredients in it I decided to give it a try, quite a few years ago. My family and I really love it.

Provided by Amy Alusa

Categories     Other Sauces

Time 3h

Number Of Ingredients 16

16 c chopped cored peeled tomatoes (about 16 medium)
6 onions, chopped
6 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
2 c cups white vinegar
1 c lightly packed brown sugar
1 clove garlic, finely chopped
1 Tbsp freshly grated or drained bottled horseradish, optional
1 Tbsp celery salt
1 Tbsp mustard seeds
1 Tbsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground mace or nutmeg
1 tsp ground cloves
7 7 ball® (16 oz) pint glass preserving jars with lids and bands

Steps:

  • 1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes
  • 2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  • 3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  • 4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

GRAM'S CHILI CON CARNE MY WAY!



Gram's Chili Con Carne My Way! image

When I was growing up, my grandmother would make this recipe using stewed tomatoes, tomato soup, no chili spices, plain kidney beans and served mixed with elbow macaroni. Making this same recipe now adays just tastes too sweet and is totally not the same flavor at all due to the changes they have made with our foods. This Chili...

Provided by Linda Kauppinen

Categories     Casseroles

Time 2h

Number Of Ingredients 13

1 lb lean ground beef or chuck
1 medium onion, diced
2 clove fresh garlic, minced
1/4 c chili powder
2 tsp cumin, ground
1/8 tsp cayenne pepper, adjust to taste
1 tsp fresh ground black pepper
1 can(s) hunts low sodium diced tomatoes, or 5 fresh ripe plum tomatoes, diced
1 can(s) hunts low sodium tomato sauce or 1 1/2 c homemade sauce if you have it
1 can(s) bush''s best chili beans, in mild or medium chili sauce. i use low sodium kidney beans when i can find them!
1 1/2 c elbow macaroni
1 bag(s) mexican taco mix shredded cheese
NOTE: IF USING FRESH INGREDIENTS, YOU MAY NEED TO ADD WATER TO YOUR MIXTURE. ADD ABOUT 1/4 CUP AT A TIME UNTIL YOU REACH THE RIGHT CHILI CONSISTENCY

Steps:

  • 1. In large skillet, add your diced onion and beef. Brown the beef and onion together until there is no pink left in the meat. DO NOT allow the onion to burn.
  • 2. Drain the grease from the pan if there is any.
  • 3. Moving the meat and onions to the side of the pan, add in this order, garlic, chili powder, cumin, cayenne pepper and black pepper. Stir and cook allowing them to bloom about 30 seconds. And then stir into the meat and onion mix.
  • 4. Add Tomato sauce, Diced Tomatoes, and kidney beans. Mix together well and bring to a boil. Turn the pan down to simmer and allow to cook and reduce for about an hour.
  • 5. In a large saucepan, cook your elbow macaroni until tender. Rinse in cold water. Put aside in a mixing bowl awaiting chili.
  • 6. When chili is ready, mix it into the cooked elbow macaroni. Get a good sized cassarole dish out and making layers, you will put a layer of chili macaroni on the bottom, top with some cheese, add another layer of chili macaroni and cheese until topped only with cheese. Put in a hot oven at 325 degrees and cook until bubbles about 15 to 20 minutes. Allow dish to sit for a good 5 to 10 minutes before serving to allow flavors to mingle well. Enjoy!!

HOMEMADE CHILI SAUCE



Homemade Chili Sauce image

Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 7

1 cup tomato sauce
2 tablespoons brown sugar, or more to taste
2 tablespoons distilled white vinegar
½ teaspoon chili powder
¼ teaspoon ground allspice
¼ teaspoon garlic powder
¼ teaspoon onion powder

Steps:

  • Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g

QUICK CHILE SAUCE



Quick Chile Sauce image

This sauce is a fridge staple you can spoon over anything savory, from cooked vegetables or eggs, to salads, grains, meat and fish. It's spicy but not overtly so. You can bolster the heat by adding dried chile flakes or reduce it by using fewer fresh chiles. (Look for fresh red chiles as they amplify the color of the sauce.) You can add half a teaspoon of sugar, if you like, or make it your own by adding chopped garlic or ginger, and a handful of your favorite herb.

Provided by Yotam Ottolenghi

Categories     easy, quick, condiments, sauces and gravies

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

9 Fresno chiles (about 5 ounces/140 grams) or other medium-heat chiles, preferably red, such as jalapeño or serrano, destemmed and roughly chopped
1 1/4 teaspoons kosher salt
3 ounces/85 grams cherry tomatoes (about 12) or 1 small vine tomato, roughly chopped
3 tablespoons white wine vinegar, apple cider vinegar or other light vinegar
1/4 cup/60 milliliters extra-virgin olive oil

Steps:

  • Place the chiles and salt in the bowl of a food processor, and pulse a few times until chiles are chopped. (You don't want to go too far and turn them into paste.)
  • Add the tomatoes and vinegar, and pulse again in two or three short bursts, just enough to break down the tomatoes.
  • Transfer to a lidded container and top with the oil. Cover and keep in the fridge up to 1 week.

CHIPOTLE CHILI SAUCE



Chipotle Chili Sauce image

Provided by Craig Claiborne

Categories     easy, condiments

Time 30m

Yield about 2 1/4 cups

Number Of Ingredients 4

2 cups partly drained canned tomatoes, preferably imported
2 or 3 chipotle chilies with sauce that clings to each (see note)
1 1/2 tablespoons corn, peanut or vegetable oil
1/2 cup quartered, thinly sliced onion

Steps:

  • Combine the tomatoes and chilies in the container of a food processor or electric blender. Blend as finely as possible.
  • Heat the oil in a skillet, and add the onion. Cook, stirring, until wilted, and add the tomato and chili mixture. Let simmer, stirring often, about 20 minutes.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 599 milligrams, Sugar 5 grams, TransFat 0 grams

GARLICKY RED CHILI HOT SAUCE



Garlicky Red Chili Hot Sauce image

Provided by Melissa Clark

Categories     easy, quick, condiments

Time 20m

Yield 2 cups

Number Of Ingredients 5

4 hot red or orange chili peppers, such as habañero
2 red bell peppers ( 3/4 pound), roughly chopped
5 garlic cloves, roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt

Steps:

  • Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
  • Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 5 grams

Tips:

  • Choose the Right Chili Sauce: Select a chili sauce that suits your desired spice level and flavor preferences. Consider trying different brands and varieties to find one that meets your taste.
  • Use Fresh Ingredients: Whenever possible, opt for fresh ingredients for the best flavor and texture. Fresh garlic, ginger, and herbs can greatly enhance the overall taste of your dish.
  • Balance the Flavors: Strive for a balance between sweet, sour, and spicy flavors. Adding a bit of sugar or honey can help tone down the heat, while lime juice or vinegar can provide acidity. Experiment with different flavor combinations to create a harmonious dish.
  • Don't Overcrowd the Pan: When cooking meat or vegetables, avoid overcrowding the pan. This will prevent them from cooking evenly and may result in steamed rather than seared food.
  • Simmer for Rich Flavors: Simmering sauces and stews allows the flavors to meld and develop more fully. Take the time to let your dish simmer gently for the recommended amount of time or even longer for a deeper flavor.
  • Garnish for Visual Appeal: Don't forget the garnish! A sprinkle of chopped cilantro, green onions, or sesame seeds can add a pop of color and freshness to your dish, making it more visually appealing.

Conclusion:

With careful attention to ingredient selection, flavor balance, and cooking techniques, you can create delicious and versatile chili sauce recipes. Experiment with different combinations of ingredients and cooking methods to find your favorite variations. Whether you prefer a mild and tangy sauce or a fiery and spicy one, these recipes provide a solid foundation for your culinary adventures. So, grab your apron, gather your ingredients, and let the cooking begin!

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