Chili Sauce

My latest round of experiments (or my obsessions reeally) are all about chili peppers. I am testing a variety of them, totally enjoying the fragrances and that wonderful umami taste. Turning chilis into a sauce has proven so deliciously versatile! It adds depth to soups, it worked well to use as a base for pasta and pizza sauces, and it made for a great spread for sandwiches. This sandwich pictured here turned out amazing, mixing this chili sauce with black beans, and using my own plant cheese, I now have a new favorite sandwich. I know that these chili peppers are not in everyone’s pantry but they are available even online. I totally recommend playing around with them, it is quite rewarding đŸ˜‰ Here is the recipe for the chili sauce I made:

#vegan #plantbased #sauce #pepper #chili #spread #umami

Chili Sauce
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Course: Sauce
Cuisine: Vegan
Servings: 2 cup
Author: Maya Sozer
  • 10- 15 dried chili peppers I used a mix of Ancho, Guajillo, New Mexico, Anaheim
  • 4 cups of boiling water
  • 3/4 cup olive oil
  1. First put rubber gloves on to protect your hands as the chilis may irritate and burn your skin.
  2. Remove the stems and seeds of the chili peppers.
  3. Wash the peppers and place them in a large bowl. Pour boiling water to cover.
  4. Let the peppers sit in hot water for 30 minutes.
  5. Drain the peppers, but reserve 1/2 cup of the water.
  6. Blend the peppers, olive oil and the 1/2 cup water your reserved in a blender until smooth.

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