Homemade chili sauce can be addictive, as it enhances the flavor of food but that is not all. It is interesting to know that chilis are very high in vitamin C, in fact about twice higher that citrus fruit. Dried Chilis are high in vitamin A and red chilis are rich in b-carotene. Chilis also have antibacterial properties, but the most amazing thing about them is the way our bodies deal with their heat. In reaction to the heat of the chills the body releases Endorphin, which is the hormone of pleasure, or our natural pain killer, which gives a feeling of happiness and well being. So good luck giving up chili!
100g of chili of your choice, washed and stemmed
1 medium onion
5 garlic cloves
1 tsp salt
1/2 tsp clack pepper
1 tsp sugar
2 Tbs lemon juice
1/4 cup of canola oil
1/2 tsp Spanish paprika (if using red chilis)
1 Tbs fresh coriander (optional)
Combine all the ingredients in the bowl of a food processor and process until you get a fine paste. Transfer it to a small nonstick sauce pan and simmer with the lid on for 15 – 20 min. Let the chili cool, pour in a glass jar and refrigerate for up to 6 months.
Note: If you like your chili sauce to be stronger, blend the chilis without removing the seeds. I enjoy the flavor of the chilis and usually don’t add herbs to mysauce but if you want to give some more character to your chili you can add some fresh coriander before cooking it.