This homemade chili sauce recipe is a great combination of sweet and savory, perfect as a condiment, marinade, or all around flavor builder. So many uses!
The Best Homemade Chili Sauce Recipe
Move over ketchup! Chili sauce is here and it's taking over! If you've never tried a good sweet chili sauce condiment, you're in for a treat, my friends.
There are many different types of "chili sauce", which is often more of a generic term of a sauce made with chili peppers.
This particular chili sauce refers to the popular American condiment usually sold in bottles, found at your local grocer. There are popular brands, like Heinz chili sauce. The consistency is very similar to your typical ketchup, though the seasonings often vary slightly.
This is unlike a Sweet Chili Sauce, which is a Thai sweet chili sauce great with Asian cuisine.
This type of chili sauce is super popular served as a dip for chilled shrimp and other seafood, though it's a wonderful marinade, a general condiment for topping burgers and hot dogs, or for seasoning dishes like meatloaf.
Of course you can buy some from the grocery store on your next outing, but this Homemade Chili Sauce is so much better.
Let's talk about how to make chili sauce, shall we?
Homemade Chili Sauce Ingredients
- Tomato Paste. Use 6 ounces tomato paste (1 can).
- Sweet Factor. I use 1/4 cup brown sugar and 2 tablespoons honey, though you can adjust to your personal tastes.
- Vinegar. I use 3 tablespoons apple cider vinegar, though white vinegar is good, too. You can add in more or less as desired.
- Seasonings. My combination is 1 teaspoon paprika (use cayenne for spicier), 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder (or more to taste), 1/2 teaspoon red pepper flakes (or use hot sauce, to taste), 1/4 teaspoon ground allspice, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, Salt and pepper to taste (1/4 to 1/2 teaspoon is usually good).
- Water. For thinning the sauce. I usually use 1/4 to 1/2 cup water, or more as needed.
How to Make Homemade Chili Sauce - the Recipe Method
Whisk the Ingredients. Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through. You can also use a blender or food processor, but a whisk is usually sufficient.
Simmer for Flavor. Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. This is an important step. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce. It's really meant to be a thicker sauce, and it will thicken up as it cools, but if you prefer a thinner sauce, go for it!
Cool and Store. Cool the chili sauce completely. Store in the refrigerator, covered.
This chili sauce recipe is best served cold as a dipper, though there are so many other uses for it. It will last for several weeks easily. It makes about 2 cups or so. It upscales very easily, so make a big batch next time!
Boom! Done! Making chili sauce at home is incredibly easy, isn't it? It's really just whisking the ingredients together in a bowl and some simmering. I love this stuff.
Recipe Tips & Notes
- Sweet Factor. I use both brown sugar and honey to achieve a nice level of sweetness without overdoing it. A lot of recipes call for corn syrup, which works nicely as well. I often prefer honey. You can use a combination if you prefer more of a sweet chili sauce.
- Tomato Sauce. You can use tomato sauce instead of tomato paste for this recipe. However, if you do, skip the water for thinning.
- Seasonings. You can very easily adjust the seasonings to your own flavor preferences. Want more garlic? Add in another teaspoon or more. Not a fan of clove? Skip it. Prefer nutmeg? Go for it! You can even make a spicier version. Speaking of...
- Heat Factor. This is not meant to be overly spicy, but more of a sweet and sour and savory sauce. If you would prefer a spicier version, add in cayenne pepper or a spicy red chili powder, or some of your favorite spicy hot sauce. Try this with a bit of ghost pepper powder added it. I love it!
Serving Suggestions for Chili Sauce
- Shrimp Dipper. Serve chili sauce as a dipping sauce for chilled shrimp or other seafood. It is very much like a cocktail sauce.
- Use Instead of Ketchup. You can use this condiment anywhere you'd use ketchup. Squirt some onto your burgers, hot dogs, grilled brats or Italian sausages.
- Meatloaf. Use it a a binder and flavor builder for your favorite meatloaf recipe.
- Sauce Substitute. Try this chili sauce in place of or in combination with your favorite BBQ Sauce, Creole Sauce, Cocktail Sauce, or others. Get creative!
- Stir it In. Use this chili sauce to spice up pretty much anything simmering on the stove, like a pot of chili, soups, stews, stir fries and so much more.
Storage Information
Homemade chili sauce will last 2-3 weeks in the refrigerator in an airtight container. You can also freeze it for up to 6 months.
That's it, my friends. I hope you enjoy my homemade chili sauce recipe. So tasty! Let me know if you make it. I'd love to hear how it turned out for you. What's YOUR favorite way to use it? Curious!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Chili Sauce Recipe
Ingredients
- 6 ounces tomato paste 1 can
- Water for thinning 1/4 to 1/2 cup water, or more as needed
- 1/4 cup brown sugar
- 2 tablespoons honey
- 3 tablespoons apple cider vinegar or to taste - white vinegar is good, too
- 1 teaspoon paprika use cayenne for spicier
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder or more to taste
- 1/2 teaspoon red pepper flakes or use hot sauce, to taste
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- Salt and pepper to taste 1/4 to 1/2 teaspoon is usually good
Instructions
- Add all of the ingredients to a large bowl. Whisk them together until the chili sauce is nicely uniform and all of the ingredients are mixed through.
- Pour the chili sauce into a small pot or sauce pan. Heat and simmer for 10 minutes to let the flavors meld and develop. Taste and adjust for salt, honey, and other spices. Add more water for a thinner sauce.
- Cool. Store in the refrigerator, covered.
Video
Notes
Nutrition Information
Kathy says
can this be canned?
Mike Hultquist says
Kathy, I haven't checked the acidity of this. You might need to add more acid (vinegar). Shoot for a pH of 3.5 or lower for home canning with the water bath method.
Rocky says
Once I read the ingredients I stopped what I was doing and made it ,I love it as it is written. I thank you for work putting it together.
Mike Hultquist says
Glad you enjoyed it, Rocky!!
JoanneL says
Realized I didn't have any Chili Sauce to put on my meatloaf and went searching for a recipe that a) sounded interesting and good and b) had all the ingredients. Found yours and really like it (although a challenge to cut it down, but it came out better than i expected. Just waiting on my meatloaf to come out of the oven to give it a final taste test, but just by itself has great taste.
Mike Hultquist says
Great, Joanne. Glad to help, and happy you like it. Thanks for sharing this.
Val says
Very delicious and nicely spicy. I did modify a little, used honey and elderberry jelly for the sweet factor instead of the brown sugar. Added both cayenne and paprika as well as hot pepper flakes. Rolled my cooked mini meatballs in the sauce in a ceramic quiche pan and let sit in a turned off 350° oven for 10 to 15 minutes. Sauce caramelized a little on the meatballs, yummy! I also made a non spicy version using the only paprika for my friends who can't take the heat! Equally delicious. Thanks for the recipe, especially since all ingredients are usually in your pantry.
Mike Hultquist says
Awesome! I love it. Thanks for sharing, Val!
Eileen Byrd says
I searched for chili sauce recipes to make Superbowl Sunday meatballs. Selected this one and am I ever glad I did! It tastes Fantastic. I added a dollop of wild mustang grape jelly for the meatball sauce. Perfection!
Mike Hultquist says
Awesome! Glad you enjoyed it, Eileen! Thanks for sharing. I greatly appreciate it.
Joanne Parent says
This is the best Chili sauce we ever had.Never will I buy Manwich sauce again.Thank you for the recipe.It’s a keeper.
Mike Hultquist says
Outstanding! Perfect use for this, Joanne!
Kathy B says
Absolutely delicious! I made it to put over meatloaf instead of ketchup. It was great!
John Unruh says
Just peachy, thank you. I ended up adjusting measurements of salt to 1/2 tsp., 1/4 tsp. black pepper, 1/4 tsp. chili flakes, and 3/8 cup water.
Mike Hultquist says
Awesome, John! Glad you enjoyed it.
Denise says
Hi Mike,
i'm on a strict diet, needed to find a chili sauce recipe without the preservatives and other things you can't pronounce. Came across your recipe and made it with all the ingredients that was gluten free for me. This was so good. It's a keeper. Mixed 3/4 cup mayonnaise and 1/2 cup of this chili sauce into 3 cups shredded cabbage. This was so good. Thanks for sharing.
Mike Hultquist says
Outstanding! Glad you liked it, Denise!
LB says
I got mad when food prices hit the roof. So I planted a raised bed garden with Biquinho; Lemon Drop; Manganji and Cayenne peppers. My plants are full of peppers, so I'm going to make a small test by reducing the recipe down. I'm using all the peppers together to see what I can come up with before I jump in and start bottling my homemade chili sauce. Wish me luck.
Mike Hultquist says
Yes, good luck. I'm sure it will be great. I make sauces like this all the time for this very reason. They freeze nicely, too.
Casper says
What is shelf life on sauce?
Michael Hultquist - Chili Pepper Madness says
Casper, I would use this within a week (maybe 2), though you can freeze it. I hope you enjoy it.
jennifer says
I really wanted to make crockpot meatballs with chili sauce and grape jelly for NYE, but my husband has some food allergies and can't eat the store bought variety of chili sauce. I made this one to substitute, with just two modifications. I used homemade tomato sauce, about 1.5 cups, rather than tomato paste (only because that's what I had on hand), and left out the water. And I omitted the honey because I knew there would be plenty of sweetness coming from the jelly in the meatball recipe. It turned out great! So flavorful and much better than what you can buy at the store. Thanks!!
Michael Hultquist - Chili Pepper Madness says
Nice! Thanks, Jennifer!!
Ginny says
Hi, can I use tomato sauce in place of the tomato paste?
Michael Hultquist - Chili Pepper Madness says
Ginny, yes, you can use tomato sauce. Just don't add any water for thinning. Let me know how it goes for you. Enjoy.
keith siddall says
thanks Mike , i managed to get some tomato paste from a polish supermarket close to where i work, i made 2 types , the original and my twist on it, i added 3 teaspoonsful of mint sauce !! the grandchildren loved both,especially the mint sauce one on their kebabs, they can't get enough of it, and i gave it an extra kick with my own grown Apache chillies 80,000 - 100,000 sc. whooooo yeah !!! many thanks Keith!!
Michael Hultquist - Chili Pepper Madness says
Sounds awesome Keith. Glad they enjoyed it! I appreciate it.
Sharon Formando says
I wanted to make Turkey chili from scratch. I used your recipe snd I saved it!!! Delicious! No more doctored-up Manwich!!!
Michael Hultquist - Chili Pepper Madness says
Awesome, Sharon. Enjoy!
Sue Dismukes says
I made chicken creole tonight, and it called for one cup chili sauce which I did not have. Found this recipe and gave it a try. It is delicious and easy to make. My husband told me not to lose this recipe. I won't and will share with friends.
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad to help, Sue!
keith siddall says
hi mike !! can you use tomato puree instead of paste ? as i'm having trouble getting paste from my local supermarkets !! or would fresh tomatoes from my garden work?? i'm itching to try the rescipe, and my grandchildren are waiting for me to make some for their bbq. many thanks keith in the uk.
Michael Hultquist - Chili Pepper Madness says
Keith, yes, you can use tomato puree. Just don't use the water to thin it, or only use a bit as desired. Should come out great! Let me know how it goes for you.
Bob says
This is going on my smoked meatloaf tonight. Great flavor, nice and spicy. Thanks again, Mike.
Michael Hultquist - Chili Pepper Madness says
Outstanding. Let me know how it turns out!
Casie says
I'm excited to try it because I'm missing a chili sauce from back home (Canada) that I can't find here to make crockpot meatballs. Need something with more flavour than heinz, just wondering if you had used this for meatballs with grape jelly before and if you would bump up the heat? Wanted to make this for Superbowl this weekend. Hoping this will turn out well!!!
Michael Hultquist - Chili Pepper Madness says
Casie, yes, this is pretty similar. Personally, I think this homemade version has more depth of flavor, though you may want to play with the sweetness. You'll get plenty of that from the grape jelly. Let me know how it turns out for you.
Andy the Actuary says
Superb. The flavors burst out with each taste. Warning: It is spicy hot. If not your taste, use 1/4 tsp rather than 1/2 tsp of red pepper flakes.
Michael Hultquist - Chili Pepper Madness says
Thanks, Andy. Yes, quite spicy.
Raka says
Sounds delicious! Can it be canned in a hot water bath?
Love your recipes, Mike!
Thank you
Michael Hultquist - Chili Pepper Madness says
Raka, you should be able to, though check the pH for the water bath method. Shoot for 3.5 or lower for home jarring.
Randy says
Made it this morning. No need to buy store brand ever again, and very easy and quick to make.
I used smoked paprika in my version.
Flavor is very close to Heinz brand.
Great recipe.
Randy
Michael Hultquist - Chili Pepper Madness says
Thanks, Randy! Yes, very tasty! I love it.
Smith says
Gourmet quality flavor. I added 1/8 tsp. citric acid, a common food industry preservative to extend 'fridge shelf life. Can also add ascorbic acid (vitamin C), also a food industry preservative. Both interfere w/ bacterial growth. I routinely add them to any condiment I can or prepare for the table, even pickles.
Michael Hultquist - Chili Pepper Madness says
Great, Smith! Thanks! Yes, those will definitely help with the shelf life! Thanks for sharing!