Chili Sauce

  • Jun, 23 , 22
  • Shuli Madmone

This easy, not-too-hot sauce can go with pasta, chicken, fish or vegetables.

(Serves 2-3)

1/4 cup olive oil
1 medium-sized onion, sliced thin
1 fresh Anaheim green pepper, sliced thin
3 cloves of garlic, chopped fine
2 Tbs. tomato paste
2 Tbs. New Mexico chili powder
1 tsp. granulated garlic
1 tsp. granulated onion
1/2 tsp. salt
pinch black pepper
2 medium-sized Roma tomatoes

In a nonstick pan, heat up olive oil.
Add sliced onion and green pepper. Sauté on medium high heat until slightly browned, about 6-8 minutes.
Add garlic and sauté for 1 minute. Immediately add spices and tomato paste. Keep mixing over medium-high heat until spices are well absorbed.
Add tomatoes, mix well, cover and lower heat. Cook, covered, for 25 minutes, until tomatoes soften.
Optional: Puree the sauce in a food processor if you prefer a smoother consistency.