Tomato chili sauce is a hot and spicy tomato preserve used in various recipes of Indian, Italian, Mexican and Thai origin. To make this sauce at home, blend chopped tomatoes, chopped garlic in a food processor or blender until smooth. If fresh red chillies are not available, use dry red chillies. Pour it in a saucepan; add minced red chilli pepper, ground paprika, sugar, salt and vinegar. Cook it over a low to medium flame until the color becomes darker or for around 10-15 minutes. Keep stirring occasionally in between to avoid sticking to the pan base. Once done, strain and pour in to large bowl and discard tomato seeds. Transfer the contents back into a saucepan. Dissolve 1 teaspoon corn flour in 2 teaspoons water and add it in tomato puree. Stir continuously and cook over low heat until mixture becomes thick. Turn off heat and let it cool.
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