Hot Chili Sauce Recipes

Steps:

• Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
• Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

Steps:

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

Steps:

• Chop all vegetables.
• In a saucepan, stir fry onion in the oil, medium heat, until light brown.
• Add garlic and cook a further 30 seconds.
• Add all other ingredients.
• Bring to boil.
• Lower heat and simmer for 20 minutes, stirring now and then.
• Leave to cool slightly.
• Process with Bamix wand.
• Pour into warm sterile jars or bottles.
• NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.

Steps:

• Snip the stems from the chilies, but leave their green tops intact.
• Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
• Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
• After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
• Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
• Don't discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

Steps:

• Prep all veggies in separate containers. Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
• Pour tomato sauce and diced tomatos into large pot and use medium to high heat. Stir often to prevent burning sticking to bottom.
• Add peppers, onion, garlic and peppers to sauce as you stir.
• Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
• Repeat as needed until all beef is used. I recommend doing this is small amounts using a spatula to "stir" beef. "A metal spatula is recommended as you will have to break apart pieces that stick together,.
• Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
• Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
• add beer to pot.
• Open and add cans of beans one at a time stirring as they are added. - Drain the beans for a thicker final chili or add all for a thinner one.
• Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
• Add Three tablespoons of Mongolian fire oil.
• Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
• Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.