Chili Garlic Sauce Recipe | Easy Sauce Recipe | Village Handi Roti

chili peppers

🥗Healthier: bell peppers

💰Cheaper: red pepper flakes

Bell peppers reduce heat while maintaining flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor.

Soak 1 cup of dried red chili peppers in 1 cup of white vinegar for 30 minutes.

Prepare 500 grams of tomatoes by washing and cutting them into pieces without peeling.

Cook the tomatoes in a pot for 10 minutes until they are soft, adding 1/2 cup of water if they do not release enough liquid.

Allow the cooked tomatoes to cool to room temperature.

Remove any skins and seeds from the tomatoes after they have cooled.

Peel 20 cloves of garlic and set them aside.

In the same jar used for soaking the chilies, blend the chilies with the vinegar until a coarse paste is formed.

Add the cooled tomatoes and any liquid from them to the chili paste and blend until smooth, but not too fine.

Strain the blended mixture through a sieve to separate the skins and seeds, collecting the paste below.

In a pan, heat 4 tablespoons of cooking oil until hot, then add the minced garlic and sauté until it is golden but not browned, about 3 minutes.

Add the strained chili-tomato paste to the pan and mix well.

Stir in 1/2 cup of sugar to balance the flavors and continue cooking, stirring frequently, until the sauce thickens and bubbles appear.

Check the sauce for seasoning, adding 1/2 teaspoon of salt and adjusting sweetness with more sugar if needed.

Once the sauce is ready, allow it to cool before transferring it to a clean bottle for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary