Sugar Free Chili Sauce

Homemade chili sauce with a fresh pepper and sweet snack peppers. This recipe makes 250 ml of sweet chili sauce, with no added sugars!

20 minutes
4 persons

Share:

Sugar-free chili sauce Westlandpeppers
Sugar Free Chili Sauce

Homemade chili sauce with a fresh pepper and sweet snack peppers. This recipe makes 250 ml of sweet chili sauce, with no added sugars!

20 minutes
4 persons

Share:

Sugar-free chili sauce Westlandpeppers

Here's how to make it

1
Cut the pepper and snack peppers into rings and finely chop the garlic. Sauté the pepper, snack peppers and garlic in the pan.

2
Deglaze with water and vinegar, now simmer gently for 2 minutes. Add cornstarch to bind the sauce, and add salt to taste. Purée briefly with a blender or hand blender.

3
Let the sauce cool for a few minutes. before pouring it into the bottle with a funnel. Place the chili sauce in the refrigerator for 2 hours.

4
Stick the label, with the expiration date on the bottle, and your home made sauce is ready to use!

Shelf life

The chili sauce will keep for 3 weeks, store in the refrigerator.

Ingredients

6 pieces of red
1 piece of yellow
  • 1 solo garlic
  • 2 g salt
  • 10 ml olive oil
  • 1 tbsp cornstarch
  • 25 ml vinegar
  • 200 ml of water

Also delicious!

Nachos
Nacho dish of homemade corn tortilla chips with a smokey salsa, creamy guacamole and spicy Jalapeño slices.
Padron Nachos
A Westlandpeppers hair salon with nacho chips, Pimientos de Padron peppers, sour cream, hot sauce and shredded cheddar. The perfect snack for the weekend!
Albondigas
Spicy Spanish meatballs in tomato sauce! Delicious as a tapas dish or serve with baked potatoes as a main course.
Red Enchildada Sauce
A homemade red Enchilada sauce, without tomato and with Mexican dried chilli peppers. A rich, flavorful and spicy salsa to make enchiladas with.
Various peppers Westlandpeppers

Webshop closed on Friday

This Friday our web shop will be closed. Orders placed after 9:30 a.m. on Thursday, July 31, will be processed and shipped again on Monday. Thank you for your understanding!