Tomato Chili Sauce
Tomato Chili Sauce is a vibrant, tangy, and mildly spicy condiment that adds a burst of flavor to any dish. Made from fresh tomatoes, chili peppers, and aromatic spices, it balances sweetness, acidity, and heat, making it perfect for enhancing meals with a zesty, homemade touch.
Equipment
- Large saucepan
- Wooden spoon
- Blender or immersion blender
- Sharp knife and chopping board
- Measuring cups and spoons
- Sterilized glass jars for storage
Ingredients
- 1 tablespoon olive oil
- 5 fresh tomatoes peeled, seeded, and chopped
- 4 red bell peppers seeded and diced
- 2 Garlic cloves finely chopped
- 3 fresh red chili peppers seeded and chopped
- 2 cups apple cider vinegar
- 1 cup white sugar
- ⅓ cup fresh lime juice or to taste
- Salt and black pepper to taste
- A handful of fresh herbs — basil oregano, or parsley
Instructions
- In a large saucepan, heat olive oil over medium heat. Add the chopped garlic cloves and sauté until translucent, about 3–4 minutes. Stir in the diced bell peppers and chopped chili peppers, cooking until softened.
- Add the chopped tomatoes and cook for about 10 minutes, stirring occasionally, until they start to break down and release their juices.
- Pour in the apple cider vinegar and stir in the white sugar. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes.
- Stir in lime juice, salt, and black pepper to taste. Add your chosen fresh herbs for aroma and freshness. Cook for another 5 minutes to let the flavors blend.
- For a silky texture, use an immersion blender (or transfer the mixture to a blender once it has cooled slightly) and blend until smooth.
- Let the sauce cool completely before transferring to sterilized glass jars. Refrigerate and enjoy within 2–3 weeks.