Chili Tomato Sauce

by on September 23, 2011 » Add the first comment.
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Chili Tomato Sauce is good on sandwiches and pizza. On pasta, it can be a bit overwhelming, but if you are looking for that rush of endorphins; OK, yes… even pasta.


  • 1 large red bell pepper
  • 1-3 fresh habañero peppers, depending on how hot you like it.
  • 1 small onion
  • 4 garlic cloves
  • 1 cup water
  • 1/3 cup of red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 6 oz. tomato sauce


  1. Roughly chop the bell and habanero peppers, onion and garlic.  Remove seeds.
  2. Combine all of the ingredients except the tomato sauce in a pan, bring to a boil, and simmer, covered, for 8 minutes.
  3. Puree the mixture in a blender. DO NOT put lid on blender, or it will literally explode.  Use a paper towel over the top
  4. Add the tomato sauce to complete.
  5. If you don’t want any heat, just eliminate the habaneros, and you will have a good flavorful chili sauce.
  6. Or if you prefer it just a little spicy, use jalapeños instead.  Seeds removed.

Find more like this: Breads, Pasta, Potatoes, Starches, Condiments and Sauces, World Cuisine

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