A Homemade Version of a Classic Condiment
Chili sauce is one of those condiments I’ve always kept around for cocktail sauce, but it has plenty of other uses. That sweet, tangy tomato flavor works just as well on a burger, brushed over meatloaf, or turned into a glaze for party meatballs.
Making it from scratch means I can choose the ingredients and adjust the flavor to suit us. This version starts with tomato paste, apple cider vinegar, and brown sugar, with onion, Worcestershire sauce, and a little warm spice to bring it all together.
Why Make Your Own Chili Sauce?
The bottled Heinz version contains both high fructose corn syrup and corn syrup, along with natural flavoring. I prefer using brown sugar and individual spices so I know what I’m adding.
Homemade also gives you room to adjust. You can make it tangier, add a little heat, or keep it mild. There’s no need for a long cooking process, either—just stir everything together and let it gently simmer.
What Does Chili Sauce Taste Like?
This is a thick, tomato-based condiment with sweetness, tang, and savory seasoning. Despite the name, our version is mild unless you add the optional cayenne.
Tomato paste gives it a rich base, while apple cider vinegar balances the brown sugar. Worcestershire adds savory depth, and small amounts of cinnamon, allspice, and cloves give it a gentle warmth. Keep the cloves light; they should blend into the sauce rather than stand out.
Ways to Use Homemade Chili Sauce
Cocktail sauce may be my familiar use, but this is a handy jar to have in the refrigerator for other meals, too.
- Spoon it onto burgers, hot dogs, or sandwiches.
- Brush it over meatloaf as a glaze.
- Stir it into homemade barbecue sauce.
- Mix it with prepared horseradish and lemon juice for cocktail sauce.
- Combine it with grape jelly or peach preserves for glazed party meatballs or little smokies.
Let the Flavor Develop Overnight
You can make this sauce quickly, but give it a night in the refrigerator before making your final seasoning adjustments. The vinegar and spices need time to blend, and the sauce will thicken as it cools.
The next day, taste it and decide whether it needs more salt or a little more vinegar. If it’s thicker than you like, stir in a small amount of water until it reaches the consistency you want
Homemade Chili Sauce
Ingredients
- 6 ounces tomato paste
- ¾ cup water
- 3 tablespoons apple cider vinegar
- ¼ cup packed light brown sugar
- 1 tablespoon dried minced onion
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon kosher salt or to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cinnamon
- Small pinch ground cloves
- Small pinch cayenne optional
Instructions
- Combine all the ingredients in a small saucepan and whisk until smooth.Bring to a gentle simmer over medium heat, then reduce the heat to low. Simmer uncovered for 15–20 minutes, stirring frequently, until the dried onion softens and the sauce thickens. If needed, add a splash of water to prevent sticking. The sauce will thicken more as it cools.Let cool slightly, then transfer to a clean glass jar with a lid and refrigerate promptly. For the best flavor, let the sauce sit in the refrigerator overnight before using.After the flavors have blended overnight, taste and adjust the salt as needed. For more tang, add apple cider vinegar a teaspoon at a time. If the sauce is too thick, stir in a little water.
Notes
- Keep the ground cloves to a small pinch so they add warmth without overpowering the sauce. Add the optional cayenne if you prefer a little heat.
- Use as a topping for burgers, hot dogs, or sandwiches, brush over meatloaf as a glaze, or stir into homemade barbecue sauce.
- For cocktail sauce, mix with prepared horseradish and lemon juice to taste. For party meatballs or little smokies, combine with grape jelly or peach preserves and heat with the cooked meatballs or sausages until hot throughout.