Homemade Chili Sauce

Ann Fulton
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45 Comments on Homemade Chili Sauce
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Forgot to buy chili sauce at the store? No problem, because great chili sauce is quick and easy to make at home!

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. The sauce 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!

Beer Boiled Peel & Eat Shrimp bring the fun factor to dinner, and if you keep a bag of shrimp in your freezer, you can have this festive meal anytime--in about five minutes!Save
The addition of horseradish and a squeeze of lemon juice makes a great cocktail sauce for Beer Boiled Peel & Eat Shrimp!
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Homemade Chili Sauce

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.
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Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 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)

Instructions

  1. Mix all ingredients together in a medium bowl until full blended.
  2. 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.
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45 responses to “Homemade Chili Sauce”

  1. Debra Avatar
    Debra

    Thank you for this recipe. I was making a Sesame Chicken recipe and I had the store bought bottle of Heinz Chilli Sauce but all I could taste from it was ketchup and a small amount of horseradish. Yours is so good and tasty. I will never buy store bought again.

    Reply
    1. Ann Avatar
      Ann

      I’m glad this is a keeper and worked well with the sesame chicken, Debra (and yum to that!). Thank you for your comment!

      Reply
  2. Carole Avatar
    Carole

    Yummy! I’m glad I ran out of bottled! This is tasty stuff!

    Reply
    1. Ann Avatar
      Ann

      I’m so happy this recipe came to the rescue, Carole, and appreciate your terrific review!

      Reply
  3. Debbie Avatar
    Debbie

    This was my first time making homemade chili sauce and I am so happy with this recipe!!! Thank you!

    Reply
    1. Ann Avatar
      Ann

      Great news, Debbie! Thanks for taking a moment to comment!

      Reply
  4. Nabila ALnajjar Avatar
    Nabila ALnajjar

    It is a woundeful receipe , i love it and it will be a permenant jar in my refregerator .

    Thank you so much

    Reply
    1. Ann Avatar
      Ann

      I’m so happy the sauce is a hit, Nabila!

      Reply
  5. Kelly Avatar
    Kelly

    Thanks so much for the great recipe. I can’t eat fructose and just try to find a commercially made chili sauce without it – impossible! Yours worked out great for my recipe.

    Reply
    1. Ann Avatar
      Ann

      I’m delighted this provided a worthy substitute, Kelly!

      Reply
      1. noah smith Avatar
        noah smith

        Fiery flavor! This homemade chili sauce packs a punch with every spoonful. A must-have condiment for spice lovers!”

        Reply
        1. Ann Avatar
          Ann

          Fabulous news, Noah! And for other readers who may be wondering, the sauce won’t be spicy if a standard mild chili powder is used (like McCormick’s). Chipotle chili powder or a pinch or three of cayenne could be used to increase the heat.

          Reply
  6. Linda Avatar
    Linda

    Tastes as good as the Heinz chili sauce I usually buy. Ran out making stuffed green peppers. Thank goodness I found your recipe to supplement what I had.

    Reply
    1. Ann Avatar
      Ann

      So happy you found this, too, Linda. Thank you for your terrific feedback and glad the recipe came to the rescue!

      Reply
  7. Jamie Avatar
    Jamie

    You’re a dinner saver! I appreciate this recipe being true to most good chili sauces I am used to. Sometimes food bloggers take a lot of liberties with an original without stating so. I didn’t have time to let this rest at all… I whipped it up and threw it in the skillet and it was still great for what I needed, only I could taste a bit more tomato perhaps mind trickery after reading it needed to rest lol. No one else noticed.

    Reply
    1. Ann Avatar
      Ann

      Such great news, Jamie! I’m glad the chili sauce came to the rescue and appreciate your thoughtful feedback.

      Reply
  8. LH Avatar
    LH

    Definitely add horseradish and lemon juice! And I subbed a big dollop of harissa for the Tabasco sauce.

    Reply
    1. Ann Avatar
      Ann

      So happy you liked! I love adding horseradish to make cocktail sauce – and yum on your use of harissa in place of Tabasco.

      Reply
  9. kathleen allen Avatar
    kathleen allen

    I needed chili sauce for a pork chop recipe I got many years ago at a B&B in Seward, Ma. We came into a dining room smelling heavenly after a day of shopping and sightseeing. I asked for the recipe and they said it was in our cookbook. Of course, I bought the book and make this recipe about once or twice a year. I never remember to buy chili sauce and don’t use it for anything else. I’ll use it in your recipe tonight with the other ingredients. It tasted good when I just sampled it. Thank you for sharing it.

    Kathy

    Reply
    1. Ann Avatar
      Ann

      Kathleen, I’m so happy this recipe came to the rescue. I bet the pork chops are delicious, and how fun to enjoy vacation memories every time you make them.

      Reply
  10. Liz Avatar
    Liz

    Has anyone made this recipe but first heated it up in a saucepan? Would that work well or is it better to just mix it all up without heat?

    Reply
    1. Ann Avatar
      Ann

      Hi Liz, I haven’t, although you could. It would likely deepen the flavors somewhat, especially if you cooked the tomato paste and sauce for any length of time, and/or bloomed the spices.

      Reply
  11. Ralph Avatar
    Ralph

    Better than any brand store bought. I let mine set 24 hours before using and the flavor was awesome.
    Thanks for this wonderful recipe

    Reply
    1. Ann Avatar
      Ann

      And thank you for the glowing review, Ralph. I’m delighted this was a success.

      Reply
  12. Chad Avatar
    Chad

    I’m getting ready to try this recipe now

    Reply
    1. Ann Avatar
      Ann

      Hope you enjoyed, Chad!

      Reply
  13. sandra main Avatar
    sandra main

    I make chili sauce every year and I pressure it the same as tomatoes 5 lb for 10 minutes seems to work. ps once open I have had it last for a year or longer in the fridge
    Sandy

    Reply
    1. Ann Avatar
      Ann

      Thanks for the suggestion, Sandy!

      Reply
  14. Rhonda Avatar
    Rhonda

    So easy and good, I’ll never buy chili sauce again!

    Reply
    1. Ann Avatar
      Ann

      So happy to read your comment, Rhonda. Thank you for letting me know!

      Reply
  15. Gwen Freeman Avatar
    Gwen Freeman

    You once had a Chili sauce recipe in a magazine and once I made it we never wanted another kind. It was my husbands absolute favourite. Somehow I can’t find it and am anxious to make again. It started out with 30 tomatoes. Thank you!

    Reply
    1. Ann Avatar
      Ann

      Hi Gwen, I am trying to think of what recipe that is and am coming up empty. Maybe it wasn’t my recipe? Can you think of anything else about the recipe that could help me find it for you? I did some searching and found the following recipe that calls for 35 tomatoes. Happy to help more if you have additional details!
      https://www.allrecipes.com/recipe/148368/fresh-tomato-chili-sauce/

      Reply
  16. Sally B Avatar
    Sally B

    Thank you Ann! I had a recipe I was cooking for Honolulu style ribs and was in need of a 1/4 cup of chili sauce. You saved me from running to grocery store! I had some left over pizza sauce in fridge so I used that w rest of ingredients on your list. It came out great!

    Reply
    1. Ann Avatar
      Ann

      Great news, Sally, and I must say that Honolulu style ribs sound very appealing! So happy this allowed you to work with what you had on hand and turned out well.

      Reply
  17. Foodie Friday: Superbowl Meatballs – Health Buddy Melissa

    […] Homemade Chili Sauce […]

    Reply
  18. Thinzar Avatar
    Thinzar

    How long can use?

    Reply
    1. Ann Avatar
      Ann

      This should stay fresh in your refrigerator for at least two weeks.

      Reply
  19. AnnMc Avatar
    AnnMc

    I made it because I forgot to buy a bottle of chili sauce to add to my meatballs for Super Bowl game day snacks. I used this in place of the bottled chili sauce which the recipe calls for. It was a hit with everyone who tried It.

    The chili sauce turned out very well. It was quick, easy and used ingredients I have on hand in my pantry. Very flavorful! This recipe is a keeper. Also, I really like to know what’s in the food I eat. If I make from scratch, I can avoid all the preservatives and extra additives. I don’t think I’ll be buying any more bottled sauce, this recipe hits the mark.

    Reply
    1. Ann Avatar
      Ann

      I’m thrilled this was a hit with everyone and so appreciate your thoughtful feedback!

      Reply
  20. Dorothy Avatar
    Dorothy

    Wow. Really glad I came across this recipe. I saw the bottled brand in the store for almost $4.oo and decided I would try making it. I have all these ingredients on head. Yeah!

    Reply
    1. Ann Avatar
      Ann

      I’m so happy you found it, too, Dorothy. Always nice to save a few dollars!

      Reply
      1. Alicia Avatar
        Alicia

        Ladies,
        I’m making chili for tomorrow’s Super Bowl, today, with the chili sauce I made yesterday. I’m curious to know how long it’ll keep in the fridge and can I frezze it?

        Reply
        1. Ann Avatar
          Ann

          Hi Alicia, The chili sauce should keep for a couple of weeks in the refrigerator. I’ve never frozen it, although I’ve frozen tomato sauce, paste, etc., so I think it would be fine.

          Reply
        2. Gordon Avatar
          Gordon

          I make a big batch and add a few other ingredients but use canning jars and it helps keeping them for longer periods of time. But once open shelf life can be 14-21 days.

          Reply
          1. Ann Avatar
            Ann

            Thanks for weighing in, Gordon!