Chili Sauce Recipe by Chef Mehboob Khan | (Mehboob's Kitchen) | Masala TV

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.

Take a blender and add 1 kg of fresh hot peppers.

Add 15-20 cloves of garlic to the blender.

Add 3 liters of water to the blender.

Blend the mixture until it forms a paste, blending multiple times if necessary.

Strain the paste to avoid waste.

Add 2 cups of vinegar, 4 tablespoons of sugar, and 4 tablespoons of salt to the mixture.

Mix everything together thoroughly.

Cover the mixture with cling wrap and let it sit outside for fermentation for 1-2 days.

If needed, store it in the fridge after fermentation.

The sauce can be used after a few days, but it's best to let it sit for a month for optimal flavor.

Cooking Techniques

Equipment Needed

Spice Level: