Homemade Chili Sauce

By Ann Fulton

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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!

Homemade Chili Sauce
Prep Time: 5 min
Total Time: 5 min
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.
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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Comments

  1. Ralph
    (5/5)

    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
  2. 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
  3. 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
  4. 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 Post author

      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
  5. Pingback: Foodie Friday: Superbowl Meatballs – Health Buddy Melissa

  6. 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
  7. 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. 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 Post author

          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

          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