Go Back
+ servings

Sweet and Savory Chili Sauce Recipe

A recipe for all-purpose homemade chili sauce that is both sweet and savory, made with plenty of chili peppers, tomato, pineapple juice and tons of seasonings.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 72kcal



  • 1 tablespoon olive oil
  • 1 medium sized carrot peeled and diced
  • 1 medium sweet onion peeled and diced
  • 1 stalk celery diced
  • 2 cups pureed sweet chili peppers – NOTE: I used 2 cups of peppers that were preserved in vinegar and it worked out GREAT. If you have fresh peppers puree them up with a bit of vinegar to ease the process. If you have preserved peppers, just puree them up until you have 2 cups worth.
  • ½ cup red wine vinegar use a bit less if processing the peppers above with vinegar
  • 1 cup water or chicken broth
  • 6 ounces tomato puree
  • 6 ounces pineapple juice
  • 1 tablespoon dried oregano.
  • 1 tablespoon dried basil
  • ½ teaspoon rubbed sage
  • 1 tablespoon mustard powder
  • 1 tablespoon ginger powder
  • 1 tablespoon sugar
  • Salt to taste


Cooking Directions

  • Heat a very large pan or pot to medium heat and add olive oil with carrot, onion and celery. Cook about 5-6 minutes, stirring a bit, to soften them up.
  • Add the remaining ingredients and stir.
  • Bring to a quick boil, then reduce heat to a simmer. Cook for 30 minutes.
  • Transfer to a food processor and process until you have a nice pureed sauce, or try a stick blender.
  • Transfer to bottles or jars for keeping. Use this as a sauce, a hot sauce, a sauce base, etc.


Makes about 5 cups.


Calories: 72kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Sodium: 23mg | Potassium: 334mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1770IU | Vitamin C: 59.9mg | Calcium: 41mg | Iron: 1.7mg