This Homemade Chili Sauce is a fantastic condiment for so many dishes. Enjoy it now in the summer on hot dogs and hamburgers, with a cheese platter or charcuterie, and save some for pies like tourtiere in the winter months. Makes a great gift too!
Chili sauce is different from other condiments like salsa as it has sweet heat with earthy spices like cinnamon and cloves which makes it a very enjoyable side for so many dishes.
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I got this chili sauce many, many years ago from a lady at my mother-in-law’s church. My MIL would get us a jar every holiday season at their Christmas bizarre.
One taste of it and we had to have it every year. Then I was worried that as time went on that we might not get it as she may stop making it so I asked for the recipe. I didn’t get her name and now that was an amazing 21 years ago. I am very happy to now share this recipe with you!
How Do You Make Homemade Chili Sauce From Scratch?
First off you want the freshest of ingredients so take a drive to your local farmers market, grocery store or use the produce you have been growing. Make sure it is not blemished, under ripe, over ripe etc.
Using the best produce you can find will make sure your end product is the best.
- Tomatoes, field, beefsteak, whatever you like to use
- Green peppers
- Hot red dried chili peppers
- Pickling or Kosher salt
- Celery seed
To start with you need to peel your tomatoes first. Squish them to remove juice and seeds and then chop. Place them in a large tall soup pot.
Chop your green peppers and onions next and add them. Chop or crush your hot red dried chili peppers and add them lastly to the pot.
Simmer this mixture with the lid off until reduced by half. Stirring occasionally.
Now add in your sugar, vinegar, and salt. Continue cooking until the mixture thickens slightly. You have to stir frequently at this stage as you don’t want the sugar in it to burn.
Then prepare a spice bag for the celery seed and cloves. When the sauce is reduced to the consistency you like add in the spice bag and cinnamon. Cook for 30 minutes, stirring frequently. Remove the spice bag.
Pour the chili sauce into sterilized jars, wipe the rims, fasten the lids and rings to fingertip tight only.
Process in a water bath canner on a rack for 15 min. plus as per altitude times.
Let cool on a towel-lined countertop. Refrigerate and jars that haven’t sealed otherwise store in a cool dark place for up to 1 year.
Benefits of Making Your Own Chili Sauce
When you make your own Homemade Chili Sauce you can control what goes into it. You won’t want to add corn syrup or high fructose syrups to your chili sauce which is what a lot of commercial products have.
You also control the sugar and salt and the heat from the red chilies. You can add white vinegar, apple cider vinegar, or a combination of. Want to change some of the sugar to brown sugar, then sure. The point is to make it your own.
I have never added garlic or garlic powder, I will let that be reserved for other types of chili sauce. But you could get the heat from other types of peppers though or chili flakes but I will let you gauge that if you are used to adding heat to recipes. You can up the dried chili peppers from 3 to 7 or anywhere in between for a spicier version than what we make.
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Whatever your reason for being here let me help you enjoy canning all the wonderful produce you can find whether it be summer’s bounty from a farmer’s market, items from your local grocery store, or fresh produce from your own backyard.
What is Chili Sauce?
Chili sauce is a condiment and has as many variations as you can imagine. It is popular in Europe, Asia, South America, Africa, New Zealand and more. It varies from place to place and by heat and sweetness. I have had Thai Sweet Chili Sauce many times and love it.
The one ingredient that is true and fast is chilies but they vary hugely with the heat they impart. Have a look at our Scoville scale to see.
Usually chili sauces are thicker than other hot sauces. Chili pastes are also popular. Sometimes they have tomatoes as the main ingredient like ours does but in many Asian and South East Asian chili sauces they may or may not have tomatoes, they might have very few ingredients.
One thing that is common though is that they will enhance your dining pleasure in whatever cuisine you are enjoying. Try this chili sauce today, you will want to make another batch soon!
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- 10 lbs. tomatoes, field, beefsteak, etc.
- 4 large green peppers, small chopped
- 1 cup onion, small chopped
- 3-7 hot dried chili peppers, chopped or crushed, avoid touching eyes when handling these or wear gloves
- 4 cups sugar
- 5 cups white vinegar
- 2 Tbsp. salt
- 1 Tbsp. celery seed
- 1 tsp. whole cloves
- 1 Tbsp. ground cinnamon
- Spice bag or cheesecloth
- 5-pint jars (2 cup/500ml.) with lids and rims
- Canning supplies (water bath canner, jar lifter, rack, etc.)
- Cut a cross into the bottom of each tomato. Have a large pot of water boiling ready and drop about 4-5 tomatoes at a time and boil for 1 minute and then plunge into ice water. This will allow the skins to easily peel off. Next, squish the tomatoes to remove juice and seeds and then chop. Place them in a large tall soup pot.
- Add in the green peppers and onions to the pot followed by the hot red chili peppers.
- Simmer this mixture with the lid off until reduced by half, stirring occasionally.
- Now add in your sugar, vinegar, and salt. Continue cooking until the mixture thickens slightly. You have to stir frequently at this stage as you don't want the sugar in it to burn.
- Then prepare a spice bag for the celery seed and cloves. When the sauce is reduced to the consistency you like, add in the spice bag and cinnamon. Cook for 30 minutes, stirring frequently. Remove the spice bag.
- Pour the chili sauce into sterilized jars, wipe the rims, fasten the lids and rings to fingertip tight only.
- Process in a water bath canner on a rack for 15 min. plus as per altitude times. Have at least 1" water on top of jars.
- Let cool on a towel-lined countertop. Refrigerate jars that haven't sealed otherwise store in a cool dark place for up to 1 year.
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Serving Size:1 (2 Tbsp.)
Amount Per Serving:Calories: 126Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 359mgCarbohydrates: 26gFiber: 2gSugar: 24gProtein: 3g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.