My homemade chili paste and sauce contains the following ingredients:
- Chili peppers
- garlic (optional)
Note: For each pound of chilies used, I use 1/3 cup each for vinegar, sugar, and water to make chili paste. To make the sauce, I tripe the amount of water.
1. Wash peppers.
2. Melt sugar with water on stove. Bring it to a boil.
3. Blend peppers with vinegar in blender.
4. Pour the blended pepper into the pot. Simmer with light boil for ten minutes.
5. Pour the paste or sauce into mason jars while the sauce is still hot. Close the jars. The heat will help seal the jars and lid.
Note: Store the jars in room temperature for two years. Once opened, you can keep it in the fridge for a year or on the counter for six months. I really don’t know how long it can be kept out on the counter once opened since my bottle never lasted more than six months.
The following are several homemade chili paste and sauce recipes I have documented over the years.
Behind the scene:
Such a simple recipe yet the documentary was full of sweet memories of my mischievous munchkins. While this mama was busy storming up a mess in the kitchen, so did the little people. They first discovered the bag of flour in the pantry. It started out with a little flour bag spilled on the floor. I swore I heard them telling me they were cleaning up and sweeping the mess off the floor. Then the next time I checked on them to see how well they cleaned up, the mess spread out into the living room and I caught them stirring up a bigger mess. “It’s a science experiment” said the older one. “I’m helping big sis” said the little one. The older one said they were trying to make edible glue using flour and water. Oh I was so steaming mad but they didn’t get in trouble because “it was a science learning experiment”. Thanks to the pandemic of 2020. (Flour and water on the floor is still a lot better than the day the little people discovered the baby powder and spread it all over the house on tiled floor.)