This homemade chili sauce is oil-free, spicy, and lightly sweetened with dates. It's also extremely versatile and with a few small substitutions, like paprika, kimchi, or nutritional yeast, it can be modified to suit different kinds of dishes. Make a jar-full and keep it in your fridge for use in pasta and soup bases, or to pair with potato wedges and crackers.
Homemade Hot Chili Sauce [Vegan]
- 2 cups tomato passata
- 1 onion, halved, peel left on
- 2 garlic cloves
- 2-3 red chilis, greens removed
- 1 tablespoon apple cider vinegar
- 2 large or 4 small dates, pitted and soaked in water
- Salt and pepper, to taste
- Set the oven on broil.
- Place onion and garlic, flat side down, on a parchment paper-covered oven tray. Grill for 5-10 minutes, until lightly browned.
- Pop in the peppers and grill for another 3-4 minutes, just until the skin on the peppers start to brown/blacken slightly. Remove from heat, and discard the peel of the onion and garlic.
- In a blender, mix all ingredients until smooth. You can start with a little of the chili first and taste the spiciness before adding more.
- Simmer on low heat to reduce, for about 20-30 mins, until wanted consistency.