Hot & Spicy Chili Sauce

This hot and spicy chili sauce starts with five pounds of ripe tomatoes simmered down with onions, apple cider vinegar, and an unusual spice blend of curry powder, ginger, nutmeg, and crushed red pepper. The result is a thick, tangy, Indian-spiced condiment that’s nothing like store-bought chili sauce.

The curry powder and nutmeg set this apart from typical tomato-based hot sauces. They add a warm, aromatic complexity that pairs just as well with samosas and dal as it does with burgers and fries.

Simmer it low for about an hour until it thickens, then bottle in sterilized jars. It’s a great end-of-summer project when tomatoes are cheap and plentiful at the farmers market.

Chef Tips

• Use the ripest tomatoes you can find. Peak-season tomatoes have more natural sugar and acidity, which means better flavor and a smoother sauce.
• Chop the vegetables small so they break down fully during the hour-long simmer. Large chunks leave a chunky sauce.
• Stir occasionally near the end as the sauce thickens. Thick sauces scorch on the bottom fast.
• Sterilize your jars properly if you’re planning to store long-term. Boil the jars and lids for 10 minutes before filling.

Variations

• Add diced green peppers or celery for extra body and crunch.
• Increase the red pepper flakes for more heat, or add fresh habanero for serious fire.
• Stir in a tablespoon of tamarind paste for a tangier, more complex finish.