Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

Chili Sauce recipe from "Joy of Cooking". Posted in reply to a request. (NOTE: I use my blender as a measuring pitcher. I scald and peel tomatoes until I reach the Qt. line, then add pepper and onion, and puree all together. I keep a tally sheet, because it's easy to lose track when dealing with a large quantity. This method works well for me.)

Ingredients Nutrition


  1. Use a large porcelain or stainless kettle.
  2. Scald, peel and quarter tomatoes.
  3. Put peppers, pepper pods, and onions through a food grinder.
  4. Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
  5. Stir frequently to prevent scorching, and do not scrape bottom of pan.
  6. Add salt if needed.
  7. Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
  8. TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.


Most Helpful

lost my original and this was as close to mine as I could find. Tecumseh, Ontario, Canada

rolygelinas September 15, 2007

I love this stuff. Followed your directions, which were very good. First time Ive made chili sauce, thought I would try because I have been buying alot lately, but no more!! Will be making this again next year when its tomato season. Thanks for posting.

Calee October 05, 2006

Great taste and well worth the effort!

tosteve2003 September 11, 2003

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