It’s hard to find bottled sauces that don’t contain a lot of unnecessary ingredients. So many contain sugars, chemicals and preservatives. This chili sauce is so fantastic with just the right amount of hot backed up with a bit of sweet to balance it out. I use this sauce for many of my recipes so I usually make a large batch and then store the leftovers in the freezer.
Kristy
Ingredients:
- 1 large sweet onion, sliced
- 1 carrot, diced
- 2 tbsp olive oil
- 2 dried ancho peppers, stemmed and seeded
- 1 1/2 cups low sodium vegetable broth
- 1 tbsp worchestershire sauce (use a gluten free worchestershire sauce for a gluten free option)
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 2 - 4 tbsp molasses (depending on how sweet you like your sauce)
- sea salt to taste
Preparation:
- Place the anchos and the vegetable stock in a small microwave safe bowl. Cover with plastic wrap and cook in the microwave 2-3 minutes, or just until the broth comes to a boil. This can also be done on the stove top in a small pan.
- Heat a skillet over medium heat add the olive oil. Add the onions and carrots and cook 8 - 10 minutes or until the onions are soft. Turn heat to low and add the garlic and continue cooking 2-3 minutes just until the onions start to turn a light caramel color.
- Stir in the worcestershire sauce and tomato paste, let simmer another 2 -3 minutes.
- Place the anchos with the stock into a food processor along with the onion mixture. Process until smooth. Add the molasses. Pulse once or twice to mix. Add salt to taste.
Nutritional Info:
Makes 2 1/2 cups.
Serving size 1/4 cup.
Nutrients per serving: Calories: 88.5, Cal. from Fat: 40, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: 11g, Fiber: 1g, Sugars: 5.5g, Protein: .5g, Sodium: 46mg, Chol: 0mg
Notes:
Chili sauce can be stored in an airtight container in the fridge for up to a week. I like to freeze it in zip top freezer bags so I have it on hand all the time. Just measure 1/2 cup and pour it into the bag, zip and lay flat in the freezer.
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