Homemade Chili Sauce
Spicy red chili sauce made with homegrown Serrano peppers.
Servings: 2 16 oz. jars
- 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
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.
- 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.
Serving: 1oz | Calories: 15kcal | Carbohydrates: 1g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 220mg | Fiber: 1g | Sugar: 1g