I recently got bored with our regular chicken rotation and cold weather. Which started me thinking of warm climes. Right in the middle of giving Southwestern Roast Chicken a try, I wanted to see what would happen if the bird were smeared with a little chili sauce. The snag? I’ve never ever had chili sauce in the house.
No worries! After all, how hard can it be to make it myself? Turns out, making a great chili sauce is not hard at all!
Some quick research. A bit of tweaking. Time to give it a final taste test.
Wow! This is Some Good Stuff!
Stef’s Homemade Chili Sauce
Makes roughly 1 2/3 cups (375 ml)
What’s in it …
6-ounce organic tomato paste
1/2 cup filtered water
1/2 cup raw honey
1/2 cup apple cider vinegar (I use this)
1 Tablespoon dried onion flakes (only organic for me!)
2 teaspoons chili powder (look here for my Chili Powder Blend)
1 1/2 teaspoons unrefined sea salt (I use Aztec Sea Salt or Celtic Sea Salt, grey)
1 teaspoon garlic powder
1/2 teaspoon worcestershire sauce (I use this one because it’s gluten-free. It’s in every supermarket)
••• OR 1/2 teaspoon coconut aminos (gluten and soy-free. This is the brand I use.)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon white pepper
2 dashes red pepper flakes, (optional)
How to pull it together …
In a small saucepan, whisk all ingredients until combined.
Bring to a simmer over medium-low heat. Once simmering, reduce heat to low and continue to simmer until the sauce thickens to the consistency of ketchup. Remember that it will thicken a little more once it’s cool.
Taste and adjust salt, if necessary. Add pepper flakes now, if desired.
Remove from heat and allow to cool to room temperature.
To Store … Use whatever portion you want. Transferr unused sauce to a clean container, preferably glass, and refrigerate.
I’ve already used it on … my Southwestern Roast Chicken. In the subsequent chicken soup. On pork chops. As a dip for sliced ham. Directly from the spoon. It is so addictive, I’m looking for more excuses.
Stef’s Note …
I really love making my own condiments because it allows me to:
1. Use organic ingredients;
2. Avoid GMO-heavy products including soy, canola oil, corn anything; and
3. Stay gluten-free.
4. AND it’s fun! Most condiments are so easy to make!
How about sharing how you use chili sauce?