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Homemade Chili Sauce

published about 1 hour ago

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

I like to think of a jar of chili sauce as ketchup’s elegant cousin. It’s sweet and tangy with a few sophisticated spices for a unique flavor twist. It doubles as a condiment and a sauce , tastes great spread on a burger, served alongside grilled fish , steak , or pork , or as a dipping sauce for fries or cocktail shrimp .

Chili sauce is also a common ingredient in recipes. I love to use it when making braised short ribs in the winter or for basting grilled baby back ribs during the summer months. One of my favorite “no recipe” recipes is slow-cooker glazed meatballs .  Combine chili sauce, a jar of peach preserves and a bag of frozen meatballs in your slow cooker and after a few hours, you’ll have the perfect one-bite appetizer for potlucks and parties.

Once you try this easy homemade version, you’ll want to have it on hand at all times because the possibilities are endless! It will keep for up to a week in the refrigerator, but once you’re hooked, I doubt it will last that long.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

Chili Sauce Versus Ketchup

While chili sauce is similar to ketchup , it tends to be spicier with a more unique flavor profile. Common ingredients include:

• Tomato sauce
• Tomato paste
• Vinegar
• Aromatic dried spices

What to Serve With Chili Sauce

Chili sauce can be served as a condiment with your favorite grilled fare or used as a dipping sauce. It can also be incorporated into a spicy salad dressing or even spooned on top of meatloaf and used as a glaze instead of ketchup.

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Chili Sauce Recipe

Yield Serves 6 , Makes 1 1/4 cups

Prep time 5 minutes

Cook time 15 minutes

• shellfish-free
• dairy-free
• kidney-friendly
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• no-oil-added
• tree-nut-free
• soy-free
• egg-free
• red-meat-free
• low-fat

Per serving, based on 6 servings. (% daily value)

• Calories 41
• Fat 0.2 g (0.3%)
• Saturated 0.0 g (0.2%)
• Carbs 9.8 g (3.3%)
• Fiber 1.0 g (4.2%)
• Sugars 8.0 g
• Protein 0.8 g (1.6%)
• Sodium 233.4 mg (9.7%)

Ingredients

• 1 (8-ounce) can

  tomato sauce

• 1/4 cup

  packed light or dark brown sugar

• 3 tablespoons

  apple cider vinegar

• 2 tablespoons

  tomato paste

• 1 teaspoon

  Worcestershire sauce

• 1 teaspoon

  smoked paprika

• 1/2 teaspoon

  garlic powder

• 1/2 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

• 1/4 teaspoon

  ground allspice

• 1/8 teaspoon

  ground cinnamon

• 1/8 teaspoon

  ground cloves

• 1/8 teaspoon

  cayenne pepper

Instructions

1. Place 1 (8-ounce) can tomato sauce, 1/4 cup packed brown sugar, 3 tablespoons apple cider vinegar, 2 tablespoons tomato paste, 1 teaspoon Worcestershire sauce,1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon cayenne pepper in a small saucepan and stir to combine.

2. Bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. The sauce will turn a deeper, richer shade of red. Remove from the heat and let cool completely. Transfer to an airtight container and refrigerate for up to 1 week.

Recipe Notes

Serving suggestions: This chili sauce works great as a sandwich spread, on top of grilled hot dogs or hamburgers, or as a dip for shrimp. It can also be used to make easy slow-cooker party meatballs. Combine the homemade chili sauce with 1 (18-ounce) jar peach preserves in a slow cooker. Add a 2-pound bag of frozen meatballs and heat until warmed through.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source : food