Homemade Chili Sauce

Andy Anderson !


Chili sauce is a staple in many of my recipes, and at this time of the year, it’s part of an appetizer that I use at Thanksgiving, and when we have our open house days during the holidays.

I am a fan of Heinz Chili Sauce; however, I like to make my own homemade version.

So, let’s make some chili sauce

★★★★★ 1 vote
10 Min
15 Min
Stove Top


8 oz
tomato sauce (i like hunts)
3 Tbsp
tomato paste (hunts again)
2 Tbsp
freshly squeezed lemon juice
3 Tbsp
brown sugar
1/4 tsp
each of: dry mustard, and chili powder
1/4 c
yellow onion, finely chopped
1 medium
garlic clove, minced
1 tsp
worcestershire sauce


1Add all the ingredients to a saucepan and bring to a very light simmer.
2Simmer, uncovered, for 20 minutes.
3Add the content of the saucepan to a blender, fitted with an S-blade, and then blend until completely smooth.
4Place the sauce in a bowl, cover, and refrigerate for several hours, or overnight before using.
5Chef’s Note: Many people use chili sauce in place of ketchup, and it is excellent on a good juicy burger, or hotdog.
6Chef's Note: The appitizer recipe I use this in is my mini meatballs in a grape/chili sauce recipe.

The incorporation of this homemade sauce, and using my meatball recipe, makes for a wonderful treat for your guests.
7Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy