Recipe by The Spice Guru
My reverse-engineered recipe for Heinz Chili Sauce.
Top Review by MomEsqNY
Wonderful recipe - ran out of Heinz sauce for my favorite brisket recipe. Prepared sauce as directed. Delicious. I added extra 1/2 tsp chili powder and 1/8 pepper, and oh boy what a kick! Had to add more tomato paste and corn syrup. Be careful with proportions of spices and seasoning. I advise: follow recipe as written but start with less chili powder and cayenne especially if you use high quality, strong chili powder like I do. Adjust for your family's taste. Best brisket ever.
- 1 (6 ounce) canquality tomato paste
- 1⁄2 cup water
- 1⁄2 cup light corn syrup (Karo)
- 1⁄2 cup distilled white vinegar (Heinz)
- 1 tablespoon minced onion flakes
- 1 teaspoon unseasoned sweet chili powder
- 1 teaspoon plain salt
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon red chili pepper flakes
- 1⁄8 teaspoon white pepper
Directions See How It's Made
- WHISK all ingredients well in a medium bowl: 1 (6 ounce) can quality tomato paste, 1/2 cup water, 1/2 cup light corn syrup (Karo), 1/2 cup distilled white vinegar (Heinz), 1 tablespoon minced onion flakes, 1 teaspoon unseasoned sweet chili powder, 1 teaspoon plain salt, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon garlic powder, 1/8 teaspoon red chili flakes, 1/8 teaspoon white pepper.
- SIMMER sauce in a small saucepan over low heat until proper/desired consistency is reached (sauce should be as thick as possible, while retaining viscosity); TASTE sauce; SEASON to taste with a pinch of salt salt or more if necessary (flavor should be a balance between savory, salty, sweet and sour).
- REMOVE from heat and allow to cool completely.
- POUR sauce into a squeeze bottle and serve.
- ENJOY it while it lasts! Refrigerate unused portion in sealed squeeze bottle.