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Homemade low carb spicy stir fry sauce
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Homemade low carb spicy keto stir fry hot sauce

This home-made hot sauce would be excellent to produce if you have tomatoes planted in your backyard garden or if you’re buying them from your local farmers’ market.
Course Side Dish
Cuisine Japanese
Keyword Sauce
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 7 minutes
Servings 20 people
Author Joost Nusselder
Cost $4

Equipment

  • Cooking pot
  • Food processor or blender
  • Mesh

Ingredients

  • 1 cup onion diced
  • 2 medium chile peppers (such as poblano, New Mexico or Anaheim), diced
  • 2 small habanero peppers or other small hot chile peppers, stemmed, halved and seeded (see Tip)
  • 4 cloves garlic minced
  • 1 pound tomatoes diced
  • 1 cup distilled white vinegar
  • 2 tsp salt
  • 1-3 tsp sugar add to taste and amount of sugar you want to put in

Instructions

  • Turn on the stove and set to medium-high heat and heat oil in a large saucepan. Toss in the garlic, habanero peppers, chile peppers and onions, then cook until the onion gets a brown color (this should take about 3-4 minutes.
  • Minimize heat and set the dial to medium, then add the sugar, salt, vinegar, and tomatoes. Stir occasionally and thoroughly for about 5 minutes until the tomatoes get liquified.
  • This time pour the mix over a blender or a food processor, then use the machine to make the remaining solids finer and the liquid thicker. Get a nylon mesh and set it on top of a medium-size bowl. Pour the thick mix on the nylon mesh and let it sieve to remove the remaining solids from the herbs and spices. Throw away the solids and let the sauce cool down for about 1 and 1/2 hours in room temperature.