Red Chili BBQ Sauce Recipe
This homemade red chili BBQ sauce recipe delivers a warm, bold taste that leans on heat, depth, and a gentle tang. Red chili paste brings a steady kick, while crushed tomatoes and tomato paste build a dense, flavorful body.Garlic and onion give a strong savory base, cumin adds an earthy touch, and red wine vinegar lifts the blend through a clean edge.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring spoons
- Kitchen scale
- Small bowl
Ingredients
- 1 tablespoon red chili paste
- 300 g of your favorite “Something Special” dip or spread
- 4 garlic cloves ground or finely diced
- 1 medium onion finely diced
- 500 g canned crushed tomatoes
- 30 ml red wine vinegar
- 15 g ground cumin
- 30 g fresh parsley finely diced
- 165 g canned tomato paste
Instructions
- Start by warming a bit of oil in a medium pot over medium heat. Once it’s hot, add the finely chopped onion and garlic. Let them cook slowly until they’re soft and smell great, which should take around five minutes.
- When the onions and garlic are ready, add the red chili paste along with the cumin. Give everything a good stir and let the spices cook for a minute or two so they release their full flavor.
- Next, pour in the crushed tomatoes, the tomato paste, and whatever dip or spread you’re using. Stir until everything comes together into a thick, even mixture.
- Add a splash of red wine vinegar, then bring the sauce to a gentle simmer. Lower the heat and let it cook for about 25 to 30 minutes, stirring now and then, until it becomes thicker and the flavors develop.
- When the sauce is done, mix in the chopped parsley. Taste it and make any adjustments you like. Let it cool a bit before you use it or store it.
Notes
Notes: This red chili BBQ sauce recipe thickens as it cools; if you prefer a thinner consistency, add a splash of water or broth during simmering. Great for grilling, marinating, or as a dip. Flavor deepens after a few hours, so it’s even better the next day.