Easy Chili Sauce

"This makes a nice small batch, and it's easy to make more! Particularly tasty served with a meat-and-potatoes dinner. And if you heat it up with hot peppers or more cayenne, it can pass as a salsa."
Easy Chili Sauce created by Kats Mom
Ready In:
1hr 45mins
7 cups




  • Use large tins (28-ounce) of plum tomatoes and do NOT drain.
  • Combine all ingredients in a large heavy pot.
  • Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
  • Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
  • Stir chili sauce often as it cooks.
  • Pour chili sauce into hot, sterilized jars and seal.
  • Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
  • Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.

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  1. wispyl
    Can you use fresh tomatoes? And what would be the quantity?
  2. Kats Mom
    Easy Chili Sauce Created by Kats Mom
  3. Kats Mom
    I never knew that chili sauce has no chili powder! This is delicious, low in calories and so low in fat. It made the most tender chicken: Recipe #193424. I did not peel the MacIntosh apples I used because I need the extra malic acid (what makes apples tart). I simply used my handheld blender to smooth the sauce and it was terrific. Thanks for sharing Lennie.
  4. KarenT
    Used 4 14.5 cans diced tomatoes (a couple more ounces than the 28 ounce cans). When it was finished cooking, I de-chunked it with my stick blender before canning. Planning to use it in a sauce recipe that goes on meatballs. Loved the way it made the house smell! If it doesn't perform, I'll re-review!
  5. Andrea in NH
    The smell that this produces is out of the world on this cold New England day. The taste is hevenly. I halfed the recipe, and that will never happen again. I omitted the salt, health reasons, and added some garlic and a green pepper. Now I'm on a quest to see how many ways I can use it. Thanks for sharing.


I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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