Homemade Tomato Chili-garlic Sauce Recipe #spicerally

chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with fewer calories, while bell peppers are budget-friendly with no heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a cost-effective option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness, while agave syrup is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has health benefits, while white vinegar is a budget-friendly alternative.

Combine cornstarch and water in a small mixing bowl and mix until the cornstarch dissolves well in water. Set aside.

Add the tomatoes, garlic, mild red chile peppers, birds’ eye chiles, habanero peppers, vinegar, and sugar to the blender jar.

Blend to a fine liquid.

Transfer the mixture to a saucepan and start cooking over medium-low heat.

Add paprika and 1 tsp of salt. Mix well to combine.

Add cinnamon, bay leaves, and cloves.

Mix, close the lid, and simmer over low heat.

Once the sauce starts simmering, add the prepared cornstarch slurry.

Mix well to combine.

Season with another 1/2 tsp of salt.

Stir continuously and cook until the sauce thickens to the desired consistency.

Switch off the heat and keep stirring until the sauce cools down a bit.

Run the sauce through a fine mesh sieve and discard the whole spices including any large chunks.

Store the sauce in a sterilized air-tight glass jar and refrigerate for up to several months.

Cooking Techniques

Equipment Needed

Spice Level: