Took me a little bit to come up with a name for this because there's all kinds of chili sauces, like Asian Sriracha and my beloved sweet chili sauce. i honestly have no idea why people use ketchup at all, when this has so much more flavor and really makes things like meatloaf and Boston baked beans shine. Problem is, the jarred crap in the grocery stores sucks.
Prep time: about 20 mins.
Cooking time: about 1 hour.
Est. servings: 50+
Today's Specimen
Ingredients
- 2 large red bell peppers (about 3½ cups)
- 1 medium red jalapeño (about ⅓ cup)
- 1 (14 oz.) can tomato pureee
- 1 medium yellow onion (about 2 cups)
- 1 tbsp. molasses
- 3 tbsp. sugar
- ¼ tsp. salt
- ¼ tsp. black pepper
- ⅓ cup apple cider vinegar
- 2¾ cups water
Directions
- Combine all of the ingredients in a food processor and process until everything is pureed together nicely.
- Transfer to a large covered pot and simmer for half an hour on medium-low, then uncover and reduce the heat to the lowest setting above warming. Stir periodically and add water by the half- or quarter-cup as needed.
Next Time in the Lab
Hmmm, another thing I'm not entirely sure what to do with, being on virgin territory. I suppose adding some garlic, another jalapeño, and a couple spices wouldn't hurt. It's really quite decent as it is, so I don't want to mess with it too much.
- Add another medium red jalapeño pepper.
- Add 1 tbsp. garlic.
- Add 2 tbsp. basil.
- Add 1 tbsp. oregano.
- Add ¼ tsp cumin.
- Add a dash (1/16 tsp.) nutmeg.
- Increase the sugar to 4 tbsp.
