Diy Chili Sauce| shelf stable

fresh red chilies

🥗Healthier: jalapeños

💰Cheaper: dried red chilies

Dried chilies are often more affordable and have a longer shelf life.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being a healthier option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato paste

Canned tomatoes are convenient and often cheaper than fresh.

Add 4 cups of filtered water to a bowl.

Add 1 cup of Azure Standard's tomato powder to the water.

Whisk the mixture until combined, breaking up any larger clumps with your fingers.

Add 1 cup of raw apple cider vinegar to the mixture.

Add 2 teaspoons of onion powder and 0.5 teaspoons of garlic powder to the mixture.

Add 4 teaspoons of pink Himalayan salt to the mixture and whisk again.

Add 1 and 1/3 cups of honey or maple syrup to the mixture and whisk until combined.

Turn the burner on to medium heat and bring the mixture to a simmer.

While waiting for the mixture to simmer, warm up water in a water bath canner.

Once the mixture comes to a simmer, fill half pint size jars with the sauce, leaving 1 inch headspace.

Wipe the rims of the jars with vinegar.

Add superb lids to the jars and secure with rings.

Place the jars in the water bath canner and process for 20 minutes.

After 20 minutes, remove the jars from the water bath canner.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary