Homemade Chili Sauce
Spicy red chili sauce made with homegrown Serrano peppers.
Servings: 2 16 oz. jars
Calories: 15kcal
Ingredients
- 1 lb. red serrano peppers
- ½ medium white onion (chopped)
- 1 bulb garlic
- 2 tablespoon olive oil
- 1 tablespoon salt
- 1 medium lime (juiced)
- 3 tablespoon vinegar
Instructions
- Rinse and dry one pound of serrano peppers and add to a foil-lined cookie sheet. Slice the bottom of a garlic bulb and place it on the tray. Arrange the chopped onion on the same tray. Drizzle the vegetables with olive oil and sprinkle with half of the salt.
- Broil on low until everything is starting to char. Check frequently to avoid burning. Pull the tray out as needed and remove any ingredients that are beginning to burn.
- Add the peppers and onion along with the remaining salt in a blender or food processor. Squeeze the garlic cloves into the blender. Add one to two cups of water, lime juice, and vinegar. Blend until you reach the desired consistency.
- Pour the sauce into the jars and store in the refrigerator until cool enough to enjoy. Serve with chips or your favorite Mexican meal.
Notes
Serving Suggestions
- This sauce goes great over Mexican Lasagna and Chicken Fajitas.
- I love stirring it in stews to add additional flavor.
- Chili sauce is also a great addition to ramen and other noodles.
- Finally, add a few drops of this chili sauce to wake up the flavor of guacamole or in your California Burrito.
Nutrition
Serving: 1oz | Calories: 15kcal | Carbohydrates: 1g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g
