Recipes » Condiments » Chili sauce

Chili sauce

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Chili Sauce is a common ingredient in many crockpot “dump” style recipes and is a staple ingredient for most pantries, but what if your recipe calls for it and you don’t happen to have any on hand? Simple, you can whip this up in an instant!

chili-sauce-2

You’ll Need:
2 C tomato sauce
1/2 C brown sugar
1/4 c. vinegar
1/2 teaspoon allspice
1/4 tsp garlic powder
1/8 tsp onion powder

To use, combine all of the ingredients together, blending well, use in any recipe calling for bottled chili sauce.

You might be a bit surprised, as I was, to see that there aren’t any chili peppers in the recipe. In fact there are very few spices at all, but bottled chili sauce doesn’t actually contain chili seasoning either. Here are the ingredients in the store-bought counterpart Tomato puree (tomato paste, water), distilled white vinegar, high fructose corn syrup, salt, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring.

If you prefer, you can add 1 tsp sweet chili powder (unseasoned) to the mix for a more authentic Chili Sauce.

For a quick appetizer dish- make 1 recipe of homemade chili sauce and add 1 jar of grape jelly, combine in a crockpot, stirring well. Dump in a package of frozen meatballs or cocktail kielbasa bites. Cook on low 4 hours, serve.

Melissa 'Liss' Burnell, Founder of Budget101

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That turned into 25 years of recipes, debt-busting strategies, and DIY content — including figuring out how to make 128 loads of laundry detergent for less than $2. Millions of families have quietly used this site to stretch a dollar without feeling like they're sacrificing anything. She's also the author of two bestselling budget cooking ebooks, available on Amazon.

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5 thoughts on “Chili sauce”

  1. Thanks, I never thought about making my own. We try not to use High Fructose Corn Syrup and I rarely need pre-bottled condiments so this is helpful.

    I did just find a recipe for spicy meatballs that calls for 1 jar of chili sauce, 1 (sm) jar of marmalade and 1 tbs Sriracha sauce. Combine everything into a slow-cooker, add meatballs and simmer on low until heated through and sauce has thickened. Serve with cocktail piks.

    Reply

  2. We tried this one yesterday and it was quite good. If you’d like it thicker, just simmer it uncovered for about 3-5 minutes.

    Reply

    • Based on the ingredients listed in this chili sauce recipe, it is not
      suitable for safe canning      —neither via water bath nor pressure
      canning—due to the following concerns:

      Why This Recipe is Not Suitable for Canning:

      1. Low-Acid Ingredients:
        • The primary ingredient here is tomato sauce, which is a borderline
          low-acid food. Although vinegar is included, the amount (1/4 cup) is not
          sufficient to ensure that the overall acidity of the sauce is below a
          safe pH level of 4.6. The ratio of low-acid ingredients to acidifiers is
          too high, meaning it is not likely safe for water bath canning.
      2. Insufficient Liquid Volume for Pressure Canning:
        • Pressure canning generally works best for larger batches, where a
          substantial amount of liquid helps heat penetrate effectively. This
          small recipe doesn’t provide enough liquid for even heat distribution,
          which is crucial for killing harmful bacteria.
        • The total volume of this recipe is small, and without substantial
          water content or larger quantities, it’s difficult to ensure that the
          pressure canning process will heat the entire jar sufficiently to kill
          potential pathogens.
      3. Need for Properly Tested Recipes:
        • Home canning safety relies on precise measurements and acidity
          levels that have been verified through rigorous testing. Altering the
          amount of vinegar or other ingredients without a tested recipe from a
          trusted source (like USDA or NCHFP) can make the product unsafe for
          canning.

      What Can You Do Instead?

      1. Make Small Batches for Immediate Use:
        • Since this recipe is not suitable for canning, you can make small
          batches and store them in the refrigerator. It should be safe for
          up to two weeks in the fridge, as long as it’s kept in
          a clean, airtight container.
      2. Freezing:
        • If you want to prepare larger quantities, consider freezing the
          sauce. Pour it into freezer-safe containers, leaving a bit of headspace
          to allow for expansion. It should last for several months
          in the freezer without any loss in quality.
      3. Adjust the Recipe for a Larger Batch and Use Tested Canning
        Recipes:

        • Consider following a tested and approved chili sauce canning recipe,
          which will provide precise measurements of acidifiers and processing
          times to ensure safety. This may involve increasing the amount of
          vinegar or using lemon juice to adjust the pH level for water bath
          canning, or alternatively, making adjustments for pressure canning.

      Conclusion:

      As the recipe currently stands, do not attempt to can this chili
      sauce       because there isn’t sufficient acid to ensure safety, and the
      small quantity complicates achieving proper heat distribution. Stick to
      refrigeration or freezing for preserving this homemade sauce.

      Reply

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