Gourmet Chili Sauce

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This recipe is for all those chili addicts out there who need their daily fix. And now the experts say they are good for us we have another excuss to eat them, as if we needed one. Store bought chili sauce is fine but its always packed with preservative’s and food colorings and often all you can taste is heat with no real flavor. If you make your own you can adjust the heat and taste the fresh ingredients. It wont last as long as store bought but it will keep for weeks in the refrigerator. I like to combine different chilies as they have different flavors, try experimenting. This sauce combines new world chilies with old world spices, its the perfect condiment for potatoes, past, rice, meat and fish.


First roast the bell peppers in the oven or alternatively if you have a gas stove top, chare the peppers over a flame using tongs. Cover and let cool, remove the skins and seeds.

Taost the caraway, cumin, and coriander seeds in a saute pan with no oil. The spices will smell fragrant when they are ready, be careful as they will burn easily.

Add the canola oil, spices, paprika,garlic, honey, bell peppers to a food processor and blend, adding the vinegar while blending. Cut some chilie peppers and remove the stems, add to the food processor and blend. Taste and add salt, add more chilies if you prefer more heat. Bare in mind the sauce will get hotter over time because it will absorb heat from the chilies flesh and seeds. If you prefer the sauce not so hot remove the seeds before adding chillies to sauce. If the sauce is too thick add more oil. Cover and refrigerate until needed.


  • 1 cup canola oil
  • 1/3 cup white wine vinegar
  • 2 red bell peppers
  • 2-3 red chillies
  • 2-3 chipotle in adobo
  • 1 tsp coriander seeds
  • 1tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 clove
  • 1 tsp sweet paprika
  • 1 tsp honey

 Recipe makes about 1 1/2 cups sauce.          


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