Homemade Chili Sauce
Chili sauce is a condiment I use occasionally, but not often. Needing some for a shrimp recipe I planned to make this weekend, I added it to my grocery list. Or, at least, I thought I did!
I decided to make my own version with what I had on hand, using a combination of recipes, and was quite pleased. It took just a few minutes to mix together — definitely less time than it would have taken to return to the store — and it turned out quite well. I thought it was worth sharing in advance of this weekend’s casual shrimp recipe.
If you have any favorite recipes using chili sauce, feel free to share. Now that I have this tasty homemade batch, I should really think of more ways to enjoy it!
Chili sauce has an inherent sweetness to it. If you would prefer yours a little less sweet, start by adding one tablespoon of brown sugar and then taste after the remaining ingredients have been mixed in, adding the additional brown sugar as desired.
- 1 8-ounce can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons vinegar (I used white vinegar; cider vinegar would be good, too)
- 2 tablespoons brown sugar
- 1/2 teaspoon chili powder (I used ancho chili powder; regular would be fine)
- 1/8 teaspoon cinnamon
- Tabasco to taste (I used 5-6 dashes)
- Dash each of cloves and allspice (my “dash” equals about half of my 1/8 measuring spoon)
- Mix all ingredients together in a medium bowl until full blended.
- Transfer to a jar and store in the refrigerator. Flavors will develop as the chili sauce sits so make a few hours or a day in advance, if possible.