Charred Tomato & Pepper Recipe – Homemade Indian Chili Sauce

Last Updated on 4 months by Neha Deshmukh

Charred Tomato & Pepper Recipe – Homemade Indian Chili Sauce

Hey everyone! If you’re anything like me, you love a good chili sauce. But store-bought ones can be…well, a bit lacking, right? I was always searching for that perfect balance of smoky, spicy, and tangy. So, I started experimenting, and this charred tomato and pepper chili sauce is what I came up with. It’s seriously addictive, and once you make it homemade, you’ll never go back!

Why You’ll Love This Recipe

This isn’t just any chili sauce. It’s bursting with flavour thanks to the charring process, which gives it a beautiful smokiness. It’s surprisingly easy to make, and honestly, the aroma while it simmers is heavenly. Plus, you get to control the spice level – perfect for everyone in the family! It’s fantastic with everything from samosas and pakoras to eggs and noodles.

Ingredients

Here’s what you’ll need to whip up a batch of this magic:

• 2 tomatoes
• 2 red peppers
• 16 garlic cloves
• ½ cup bird’s eye chili (adjust to your spice preference!)
• 1 cup white vinegar
• 2 tablespoons vegetable/olive oil
• 1 tablespoon sugar
• 1 tablespoon salt

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Tomatoes: Choosing the Right Variety
I prefer using ripe Roma tomatoes for this recipe. They have a good balance of sweetness and acidity. But honestly, any good quality, ripe tomato will work beautifully. About 300-400g is a good amount.

Red Peppers: Sweetness and Heat Levels
I usually go for standard red bell peppers for a milder flavour. If you want a bit more heat, you could try using a red Fresno pepper.

Garlic: The Importance of Dry Roasting
Don’t skip the dry roasting! It mellows out the garlic’s sharpness and adds a lovely nutty flavour. Trust me on this one.

Bird’s Eye Chili: Adjusting the Spice Level
These little guys pack a punch! Start with ½ cup and taste as you go. You can always add more, but you can’t take it away. Remember, about 60-80g of bird’s eye chilies is roughly ½ cup.

White Vinegar: Regional Variations & Substitutions
White vinegar provides that essential tang. You can experiment with apple cider vinegar for a slightly different flavour profile, but white vinegar is traditional.

Oil: Vegetable vs. Olive Oil – Which to Use?
Both vegetable and olive oil work well. I usually use vegetable oil because it has a neutral flavour, letting the other ingredients shine. But a good quality olive oil will add a lovely richness.

Step-By-Step Instructions

Okay, let’s get cooking!

First, you’ll want to char those tomatoes and red peppers directly on a gas stove. This is where the magic happens! Just hold them with tongs and rotate until the skin is blistered and blackened on all sides. Don’t worry about getting them perfectly charred – a little unevenness is fine.

Once they’re cooled enough to handle, pop the charred tomatoes and peppers into a bowl and let them sit. While those are cooling, dry roast the garlic cloves in a pan for about 2 minutes. You want them lightly golden and fragrant. Let those cool too!

Now, it’s blending time! Add the roasted garlic, charred tomatoes, peppers, bird’s eye chili, and about 120ml (½ cup) of water to a blender. Blend until completely smooth.

Pour the mixture into a pan, add the oil, sugar, salt, and vinegar. Bring it to a boil, then reduce the heat and simmer for about 5 minutes. Give it a taste and adjust the salt if needed – remember flavours develop as it cools.

Finally, pour the sauce into an airtight container and let it “age” for 3-4 days in the refrigerator. This allows the flavours to meld together beautifully. Before you use it, strain the sauce through a sieve. For a bit of texture, I like to mix about 1 tablespoon of the strained solids back into the sauce.

Expert Tips

• Charring is Key: Don’t rush the charring process. It’s what gives this sauce its signature smoky flavour.
• Taste as You Go: Seriously, taste it! Adjust the spice and salt to your liking.
• Patience is a Virtue: Letting the sauce age for a few days makes a huge difference.

Variations

Vegan Adaptation: This recipe is already vegan-friendly!

Spice Level Adjustment – Mild to Fiery: Reduce or increase the amount of bird’s eye chili. For a really mild sauce, you can even remove the seeds from the chilies. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations – Pairing with Specific Celebrations: This sauce is amazing during Diwali with samosas and pakoras. It’s also fantastic with festive snacks during Holi.

Gluten-Free Confirmation: Yes, this recipe is naturally gluten-free!

Serving Suggestions

This chili sauce is incredibly versatile! Here are a few ideas:

• Drizzle it over samosas, pakoras, or spring rolls.
• Add a spoonful to your scrambled eggs.
• Use it as a marinade for chicken or fish.
• Stir it into noodles or fried rice.
• Serve it alongside grilled meats.

Storage Instructions

This chili sauce will keep in the refrigerator for up to 2 weeks in an airtight container.

FAQs

How long will this chili sauce last in the refrigerator?
Up to 2 weeks in an airtight container.

Can I freeze this homemade chili sauce?
Absolutely! It freezes beautifully for up to 3 months.

What is the best way to char the tomatoes and peppers if I don’t have a gas stove?
You can broil them in the oven. Place them on a baking sheet and broil for 5-7 minutes per side, until the skin is blistered and blackened.

Can I use different types of chili peppers?
Yes, feel free to experiment! Serrano peppers or jalapeños would also work well.

How can I adjust the sweetness of the sauce?
Add a little more sugar, a teaspoon at a time, until you reach your desired sweetness.

What can I do with the leftover pulp after straining?
Don’t throw it away! It’s great added to soups, stews, or even as a spread on toast.