Homemade Chili Sauce

By Ann Fulton

Jump to Recipe

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!

The addition of horseradish and a squeeze of lemon juice makes a great cocktail sauce for Beer Boiled Peel & Eat Shrimp!

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.
  • 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)
  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.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *


  1. 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.


    1. Ann Post author

      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.

  2. 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?

    1. Ann Post author

      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.

  3. 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

  4. 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

  5. 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!

  6. 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!

    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.

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

  8. 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.

  9. 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!

      1. Alicia

        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?

        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.

        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.