Chili Sauce
In consistency, it is more like adjika than a sauce.
Added: 9/17/2025
Kooking method: For multicooker
Tags: Vegan, Snack, Fasting-friendly
Language: en
Author: Shyopinggo
Ingredients
- Water – 500 ml
- Onion – 80 g
- Vegetable oil – 20 ml
- Red bell pepper – 200 g
- Red chili pepper – 50 g
- Tomatoes – 400 g
- Rosemary – 3 g
- Sugar – 15 g
- Salt – to taste
- Thyme – 3 g
- Wine vinegar (3%) – 10 ml
- Garlic – 3 g
Process
Peel the tomatoes, remove the seeds, and cut the flesh into 0.5 cm cubes. Cut the bell pepper and onion into thick strips. Finely chop the garlic, rosemary, thyme, and chili pepper. Pour the oil into the multicooker bowl. Set the “Fry” program for 15 minutes and press “Start.” Do not close the lid. 10 minutes before the program ends, add the bell pepper, onion, chili, garlic, and herbs to the bowl. Cook, stirring occasionally, until the program ends. Press “Cancel.” Add the tomatoes, water, vinegar, spices, and salt to the bowl and mix. Close the lid. Set the “Stew” program for 30 minutes and press “Start.” Cook until the program ends.