chili sauce

This sauce is sweet, sticky, and good on absolutely (okay, almost) everything.

Thai Sweet Chili Sauce Recipe

cornstarch

sugar

rice vinegar

salt

In a small bowl, whisk together 2 tablespoons water and cornstarch. Set aside.

In a medium saucepan, mix together remaining 1 cup water, garlic, peppers, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.

Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.

Easy steamed fish with homemade fermented chili sauce

Steamed fish with chili sauce

water fish (, no more than 800 grams)

thumb ginger (, shredded)

tbsp. hot vegetable cooking oil

tbsp. cooking wine

oyster sauce

garlic (, chopped)

green onions (, chopped)

tbsp vegetable cooking oil

black beans

Clean the fish and then cut a small line to separate the thick meat.  And add some shredded ginger (both on the surface and inside the stomach)

In a small pan, add around 2 tablespoons of cooking oil and then fry garlic, spring onion for a while. Add chili sauce and fermented black beans. Fry until aromatic. Then add 2 tablespoons of cooking wine and 1 tablespoon of oyster sauce. Mix well.

Spread the sauce over the fish. And then steam over middle fire for 8 to 10 minutes.

Spread some chopped green onion. Heat around 2 tablespoons of hot oil and pour over the fish. This can improve the flavor. Do not be scared by the image, I do not use all of the oil for the fish.

Homemade hot sauce is cheap and easy, and the results are fresh tasting and mouthwatering. It&#x27;s way better than store bought versions! This recipe can be adjusted if you have more or less peppers. If you have a scale keep around 2-3% of salt by weight, otherwise weigh your peppers when you buy them and adjust the salt based on the amount you have.

Wear gloves when handling the hot peppers.

Easy Homemade Hot Sauce

(8 ounces) chili

2-3 garlic cloves,

(1 tsp) coarse kosher salt*

water

apple cider vinegar, white wine vinegar, or rice wine vinegar

Add the peppers, garlic cloves, salt, and water...

Add the peppers, garlic cloves, salt, and water in a food processor. Process until you reach the texture of a chunky salsa.

Transfer to a clean glass container and cover...

Transfer to a clean glass container and cover with a cheesecloth. Leave on the counter at room temperature for 24-48 hours.

After 1-2 days, stir in the apple cider...

After 1-2 days, stir in the apple cider vinegar. Leave on the counter, covered with a cheesecloth for 5-7 days (if you have time, go the full week!).

After 1 week, transfer to a blender and...

After 1 week, transfer to a blender and purée until smooth. If it's very thick add more water (and/or vinegar to taste) to thin. Optional: strain the sauce through a mesh strainer or cheesecloth lined strainer. Squeeze out all the juice from the remaining pulp. Straining will make a thinner sauce, so wait to thin the sauce if you are straining it.

Transfer to a clean jar or hot sauce...

Transfer to a clean jar or hot sauce bottle and refrigerate. It will last for several months.

Separation is normal, shake before use.

Surprise your guests with these magnificent meatballs. The chili sauce and pineapple turn into a wonderful sauce. We're definitely serving these bite-sized goodies at our next party.

Marv'S Meatballs

jar(s) homemade chili sauce (brand name) 12 oz each

can(s) crushed pineapple (20 oz can, drained)

can(s) jellied cranberry sauce (14 oz)

golden brown sugar

small frozen meatballs (beef or turkey, i prefer beef)

Marv's Meatballs

https://i.ytimg.com/vi/YH96bIuqMfo/hqdefault.jpg

I wanted to make a meatball recipe out of readily available items that was really easy and great. This what I came up with and I'm asked to make them often.

5 Easy &amp; Delicious Crock Pot Meatball Recipes

Here is a Mexican red chili sauce, made with dried Ancho chilies.  Perfect for making tamales and enchiladas!

Mexican Red Chili Sauce

Ancho (sometimes called pasilla

Water

garlic

black peppercorns, crushed

cloves

salt,

Extra virgin olive oil

"my sauce tasted bitter.  What did I do wrong?"

"Who only makes. 1 cup, by quart I can see."

Cut the chiles open and remove stem and seeds: Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can.
Reserve a few of the seeds or veins for adding later if you want added heat.
Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

Heat the chiles on a skillet: Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat.
Press down on the opened chilies and leave for a few seconds. Turn the chilies over and heat a few seconds more.
You do not want to toast or burn the chilies! If they burn, they'll turn bitter. Just heat them enough to draw out more of their flavor.

Soften the chiles in hot water: Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up.
(OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)

Purée with garlic, seasonings, water or poaching liquid: Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water instead).
Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.

Strain through sieve into a skillet, simmer: Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce.
Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam.
Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

"I make a version of this with a mix of chiles (ancho, guajilla, new mexico) and add a white onion. I also like to fold it into a roux at the the end - gives it a little extra body and mouthfeel."

"it was tasty with my homemade tamales except i used avocado oil"

"Much better than anything you can get from a can!"

Thai Sweet Chili Sauce (perfect for fried foods) น้ำจิ้มไก่

medium/mild red chilies, chopped

1-3 Thai chilies,

garlic,

white vinegar

1½ tsp fine grain salt

Tbsp tapioca starch

Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don't see any more big chunks.

Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.

Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning. 

Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.

Remove from heat, taste and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I've yet to see it go bad!).

Serve with fried chicken, spring rolls, or any deep fried foods.

So delicious so much better than the stuff in the bottle. Will never buy it again. Recipe so easy to follow it perfect.

The sauce is delicious and so easy to make. Thank you

Finally made it because I’ve got some friends coming over for fried appetizers.  It’s just as easy as Pailin says, and so good!

https://content.jwplatform.com/videos/m9kOVDOG.mp4

Sweet Chili Sauce Recipe Thai Recipes นำ้จิ้มไก่.mp4

Sweet Chili sauce is super easy to make from scratch. This vibrant and tasty Thai sauce can be used in so many dishes AND it tastes so much better than store brands SUPER easy to make! I love to drizzle a bit on my southern&nbsp; fried chicken.&nbsp;

Homemade Sweet Thai Chili Sauce

dry Thai chili peppers

tsp grated ginger (optional)

tsp garlic

tsp ketchup

To make the chili sauce, add the dried Thai chili peppers and the rest of the ingredients into a food processor and process until mix until the sauce no longer has big chunks of peppers.&nbsp;

Pour the chili pepper mixture into a sauce pan over medium-high heat until it's boiling then simmer. Stir frequently to prevent the sauce from burning

Pour the slurry into the pan with the chili sauce.&nbsp;Return the chili sauce to a boil for 2 minutes then simmer stirring occasionally for 10 minutes until you get your desired thickness. Let the sauce cool to room temperature then pour into a jar with an air tight lid. **see notes**

Treat them to real homemade mac and cheese with the Baked Mac and Cheese with Bacon recipe. Our Baked Mac and Cheese with Bacon is ready in 45 minutes.

Baked Mac and Cheese with Bacon

elbow macaroni, uncooked

butter

onion, chopped

Tbsp. flour

milk

MIRACLE WHIP Dressing

KRAFT Shredded Cheddar Cheese

KRAFT Grated Parmesan Cheese

Sriracha sauce (hot chili sauce)

OSCAR MAYER Bacon, cooked, crumbled

Cook macaroni as directed on package, omitting salt.

Meanwhile, melt butter in large saucepan on medium heat. Add onions; cook and stir 2 min. or until golden brown. Stir in flour; cook 2 min., stirring constantly. Whisk in milk, then dressing. Bring just to simmer, stirring constantly; cook and stir 2 to 3 min. or until thickened. Add cheeses and Sriracha sauce; cook and stir 2 min. or until cheddar is melted.

Drain macaroni. Add to prepared cheese sauce along with the bacon; mix lightly.

Spoon into in 13x9-inch baking dish sprayed with cooking spray.

5 ingredients and 5 minutes are all you need to make this sweet, spicy, and salty Korean chili sauce! It&#x27;s the perfect condiment that gives a tasty kick to a variety of dishes, Asian or not!

No-Cook 5 Minute Korean Chili Sauce (Gochujang)

tbs miso paste

tbs honey

tbs chili pepper flakes powder

tsp rice vinegar

garlic clove, (grated)

Combine all ingredients in a bow and mix well with a whisk.

Store in a sealed jar in the refrigerator.

This classic sweet and savory sauce only takes 20 minutes to mix together.

Chili Sauce Recipe

tomato sauce

apple cider vinegar

tomato paste

Worcestershire sauce

smoked paprika

garlic powder

black pepper

allspice

cinnamon

cayenne pepper

Place 1 (8-ounce) can tomato sauce, 1/4 cup packed brown sugar, 3 tablespoons apple cider vinegar, 2 tablespoons tomato paste, 1 teaspoon Worcestershire sauce,1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon cayenne pepper in a small saucepan and stir to combine.

Bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. The sauce will turn a deeper, richer shade of red. Remove from the heat and let cool completely. Transfer to an airtight container and refrigerate for up to 1 week.

The Coney Island style recipe for fine, tender meaty chili sauce perfect for Chili Dogs and Chili Cheese Fries &#8211; &#8216;The One&#8217;, the BEST recipe &#8211; that took me almost a decade to perfect!

The BEST Hot Dog Chili (SERIOUSLY!)

onion,

olive oil

chili powder

cumin

pepper

cayenne pepper (or

lb chuck

5 Easy Mustard Sauces, Dips, and Marinades - EASY recipes for everything from salad dressings to chicken marinades!! Mustard is so VERSATILE and the star of the show in these FAST recipes that will transform the FLAVOR in your favorite dishes!!

5 Easy Mustard Sauces, Dips, and Marinades

French's Classic Yellow Mustard

honey,

Zatarain’s Creole Seasoning,

mayonnaise

ketchup

lemon juice

onion powder

black pepper,

fresh parsley, minced (or substitute with green onions, chives, basil, cilantro, dill, etc.)

sugar,

lime juice

chili garlic sauce,

cilantro,

honey

kosher salt,

Smoky Mustard Dipping Sauce - Combine all ingredients in...

Smoky Mustard Dipping Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. To make the grilled vegetables that are shown, slice 1 or 2 medium/large zucchini, 1 extra-large yellow summer squash, and 1 extra-large red bell pepper into bite-sized pieces or strips, toss them with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Grill the vegetables over medium-high heat for about 7 minutes, or until as done as desired; flip intermittently to ensure even cooking and serve with Smoky Mustard Dipping Sauce.

Comeback Sauce - Combine all ingredients in a small...

Comeback Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - I used 1 1/2 tablespoons and this has a very good kick; start slowly with the chili sauce if you're sensitive to heat and spices.

Herbed Mustard Vinaigrette - Combine all ingredients in a small...

Herbed Mustard Vinaigrette - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments.

Spicy Garlic Mustard Marinade - Combine all ingredients in a...

Spicy Garlic Mustard Marinade - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - if you are sensitive to heat and spices, you may wish to initially halve the amounts of chili garlic sauce and sriracha, taste, and work up from there if desired. To make the grilled chicken that is shown, add 1 to 1.25 pounds boneless skinless chicken breast tenders to a large ziptop plastic bag, add the Spicy Garlic Mustard Marinade, 2 tablespoons olive oil, seal the bag, squish contents around to distribute the marinade evenly, and place bag in the refrigerator to marinate for at least 30 minutes, or up to 24 hours. Grill the chicken over medium-high heat for about 7 minutes, or until done; flip intermittently to ensure even cooking and serve with additional Spicy Garlic Mustard if desired.

Sweet and Sour Mustard Dressing- Combine all ingredients in...

Sweet and Sour Mustard Dressing- Combine all ingredients in a small bowl whisk to combine (or add to a small mason jar with a lid, seal, and shake vigorously), taste, and make any necessary flavor adjustments.

Make the ultimate simple homemade chili sauce (red chilli sauce) with just 4 ingredients, a few minutes, and tons of ways to flavor it!

Simple Homemade Chili Sauce (Red Chilli Sauce)

red chilies (choose a variety based on the heat level you'd prefer (check notes))

Tbsp salt

vinegar (I used apple cider vinegar)

First, wash the chili peppers, patting them dry with a little paper towel.

Then, cut off the stem ( green tops). It&#039;s best to wear gloves and avoid touching your face while dealing with the chilies!

Next, roughly chop the peppers, keeping the seeds. You don't need to be too precise with your chopping as everything will be blended.

Step 1: Prepare the peppers

Add the peppers and the rest of the ingredients to a food processor or blender and blitz into a sauce.Taste the sauce and adjust seasonings as necessary.

Then, transfer the sauce to a sterilized jar and enjoy it immediately or store it in the fridge for longer-term storage.Optionally, you can reduce this sauce down to thicken it slightly over a hob. Read the recipe notes for more on that.

Step 2: Blend the red chilli sauce

Store the homemade chili sauce in a glass jar (plastic will stain), for up to 1 month in the fridge and for up to four months in the freezer.If it begins to taste sour or moldy in any way (or has physical signs of mold), then discard it.Also, you may be able to hot water bath can this red chili sauce (and then store it for months in the fridge) - however, it depends on its&#039; pH balance and using the correct method. If this is something you&#039;d like to do, it&#039;s best to consult reputable sources regarding canning items.

How To Store

This homemade chili sauce recipe is a great combination of sweet and savory, perfect as a condiment, marinade, or all around flavor builder. So many uses!

Homemade Chili Sauce Recipe

tomato paste (1 can)

brown sugar

apple cider vinegar (or

paprika (use cayenne

garlic powder (or more to taste)

red pepper flakes (or use hot sauce, to taste)

Salt and pepper

Whisk

Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through.

Simmer

Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce.

Top 27 chili sauce recipes from across the web

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Top 27 chili sauce recipes from across the web

The most viewed chili sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Sweet Chili Sauce Recipe

Steamed fish with chili sauce

Easy Homemade Hot Sauce

Marv'S Meatballs

Mexican Red Chili Sauce

Thai Sweet Chili Sauce (perfect for...

Thai Sweet Chili Sauce (perfect for...

Homemade Sweet Thai Chili Sauce

Baked Mac and Cheese with Bacon

No-Cook 5 Minute Korean Chili Sauce...

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The BEST Hot Dog Chili (SERIOUSLY!)

5 Easy Mustard Sauces, Dips, and Ma...

Simple Homemade Chili Sauce (Red Ch...

Homemade Chili Sauce Recipe

General Tso Sauce Recipe

Spicy Peanut Noodles

Chicken 'n Waffle Tacos

Sausage with Black-Eyed Peas &amp; ...

Hawaiian-Style Pork Belly with Pine...

BEST Hot Dog Chili Recipe

Easy Garlic Chili Oil

Classic Homemade Chili Recipe

Chili Shrimp Stir Fry

How to Make Harissa Sauce (Harissa ...

3 Ingredient Cocktail Meatballs

Easy Pressure Cooker Hainanese Chic...

The most viewed chili sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Sausage with Black-Eyed Peas & ...