Homemade Chili Sauce

Homemade Chili Sauce

Homemade Chili Sauce Recipes — Two vintage sweet-and-tangy tomato chili sauces from old community cookbooks. These flavorful condiments are perfect for hot dogs, burgers, meatloaf, or as a base in other recipes. Both versions are easy to make and great for canning or refrigerator storage.

Recipes on this page

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🍅 Old-Fashioned Chili Sauce (Large Batch)

A robust, sweet, and tangy garden condiment heavily laced with warm cinnamon. Perfect for processing a large harvest of late-summer ripe tomatoes.

🏺 Yield: About 6 Pints 🌿 Style: Sweet & Tangy Heirloom Relish 📦 Preservation: Water Bath / Sterilized Jars

Ingredients

  • 24 large ripe tomatoes
  • 4 medium onions
  • 2 peppers (finely chopped or ground)
  • 4 cups vinegar
  • 4 cups sugar
  • 4 tablespoons salt
  • 1 tablespoon cinnamon

Canning Instructions

  1. Grind the Produce: Run the fresh tomatoes, onions, and peppers through a food grinder or pulse in a food processor until evenly textured but not completely pureed.
  2. Season the Mix: Transfer the ground mixture into a large, non-reactive stockpot. Stir in the salt, vinegar, sugar, and cinnamon until well combined.
  3. Simmer and Reduce: Bring to a boil, then lower the heat. Simmer uncovered, stirring occasionally to prevent scorching on the bottom, until the liquid reduces and the sauce reaches your preferred rich thickness.
  4. Seal and Store: Ladle the hot chili sauce into hot, sterilized jars, leaving proper headspace. Wipe the rims clean, adjust the lids tightly, and process or seal according to safe canning practices.

🥫 Spiced Chili Sauce (Smaller Batch)

A scaled-down version featuring an enhanced spice profile with warm cloves. Ideal for small-batch canning or making a quick refrigerator condiment.

⏱️ Batch Size: Small / Countertop Prep 🍂 Spices: Cinnamon + Ground Cloves 🫑 Note: Uses crisp green bell pepper

Ingredients

  • 9 large tomatoes
  • 1 medium onion
  • 1 small green pepper
  • 1 cup vinegar
  • 1 cup sugar
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves

Cooking & Packing

  1. Mince the Base: Grind or finely chop the 9 large tomatoes, onion, and green pepper together to release their fresh juices.
  2. Combine: Transfer to a pot and pour in the vinegar and sugar. Add the salt, cinnamon, and ground cloves, mixing thoroughly.
  3. Cook Down: Place over medium heat and simmer steadily until the vegetables are tender and the sauce has cooked down to a rich, spoonable consistency.
  4. Jar & Seal: Carefully pack the steaming relish into hot, sterilized glass jars, seal tightly, and store.

FAQ

Is this chili sauce the same as hot sauce?

No. This is a sweet-and-tangy tomato-based condiment, not a thin spicy hot sauce.

How thick should I cook the sauce?

Cook until it reaches the thickness you prefer for serving on burgers or hot dogs. It will thicken more as it cools.

Can I adjust the sweetness or spices?

Yes. Reduce sugar slightly or tweak cinnamon/cloves to taste while keeping the overall balance similar.

What can I serve homemade chili sauce with?

It’s excellent on hot dogs, burgers, meatloaf, or as a tangy base in baked beans or chili.

Is this recipe tested for shelf-stable canning?

These are vintage recipes. If you plan to can for pantry storage, follow current tested USDA guidelines for acidity and processing times. Otherwise, store in the refrigerator or freezer.

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