Homemade Chili Sauce

5 from 1 vote

"Spicy, tangy, sweet tomato sauce condiment for sandwiches and salad dressings."

Prep Time10

Total Time10

Course: Sauce

Cuisine: condiments, sauces

Servings: servings

Calories: 15kcal

Author: Judy Purcell

Get Recipe Ingredients

Add all the ingredients to a saucepan, stir to combine, and simmer for 5-7 minutes to meld flavors.
Remove from heat and puree with an immersion blender right in the pot or allow to cool and transfer to a blender. Blending will create a smoother texture and completely incorporate flavors. Taste and adjust seasoning, adding salt or pepper, if needed (this will depend on the amount of salt in the tomato sauce).
Cool completely and taste again to adjust seasoning further if needed. Transfer to a jar with a lid and refrigerate for up to 2 weeks.

Yield: A little more than 1 cup.

Coconut palm sugar can be substituted with refined white sugar or brown sugar.
Apple cider vinegar can be substituted with white or red wine vinegar instead.
Chipotle Tabasco adds a lovely smoky flavor to the sauce, but you can substitute it with regular Tabasco or 1/2 teaspoon of chili powder.
Smoked paprika comes in both sweet and hot varieties so take care when adding hot smoked paprika to balance the chili heat in the sauce.
If serving vegetarian diners, ensure that the Worcestershire sauce you are using is vegetarian, as standard Worcestershire sauce contains anchovies.

This is a great make-ahead homemade chili sauce recipe so double the quantity, store half in a jar in the refrigerator and freeze the rest for later!
Freeze in smaller quantities for a quick add-in for other recipes. Spoon the sauce into ice cube trays and pop it into the freezer. Once frozen remove the frozen cubes and store them in a container in your freezer for up to 6 months.
Once cooked, store in a jar in the fridge for up to 3 months. Homemade sauces don’t last quite as long as store-bought sauces, so you’ll want to enjoy it or freeze.