Everyday Food: Homemade chili sauce adds zest to menu

Posted Tuesday, Jun. 17, 2014  comments  Print Reprints

Chili sauce

Makes 3 cups

Make ahead: Freeze this sauce by the cupful in separate containers so you can defrost only the amount you need.

5 ancho chiles, stemmed and seeded

4 jalapeños, stemmed, seeded and quartered

4 garlic cloves, roughly chopped

4 tablespoons dark-brown sugar

3 tablespoons unsulfured molasses

3/4 cup ketchup

1/3 cup cider vinegar

1/2 cup fresh orange juice

Coarse salt and ground pepper, to taste

1. In a small saucepan over medium-high heat, cover ancho chiles with water and simmer until chiles are soft, about 5 to 6 minutes. Drain and transfer to a blender with jalapeños, garlic cloves, dark-brown sugar, unsulfured molasses, ketchup, cider vinegar and fresh orange juice.

2. Blend until mixture is smooth and season to taste with coarse salt and ground pepper. (To store, refrigerate in an airtight container, up to 5 days. Or, freeze, up to 1 month.)

Nutritional information per 2 tablespoons: 34 calories, 0 grams fat (0 grams saturated fat), 8 grams carbohydrates, 1 gram protein, 1 gram fiber.

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This versatile spicy-sweet sauce is the perfect addition to any summer grilling menu. Mix up a batch to use as a spur-of-the-moment marinade, glaze, dip or spread.

Three uses for chili sauce

Marinate chicken thighs

In a glass dish, coat 4 chicken thighs (about 1 1/2 pounds) with 1 cup sauce; refrigerate 2 to 3 hours. Remove chicken from marinade and grill over indirect heat until browned and cooked through, about 35 minutes, turning often. (Or, transfer thighs to a rimmed baking sheet and bake at 400 degrees until browned and cooked through, about 30 to 35 minutes, flipping once.)

Glaze spareribs

In a large pot, cover 3 pounds of pork spareribs with water and bring to a boil over medium heat. Reduce heat and simmer until tender, about 1 1/2 hours. Drain and grill ribs over indirect heat, brushing with sauce (about 1 cup total) and flipping every 4 minutes, until ribs are browned, about 15 minutes.

Serve with steak, pork or hamburgers

Spoon over thinly sliced grilled or pan-seared skirt steak. Or spread on hamburgers or pulled-pork sandwiches.

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: everydayfood@marthastewart.com.

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