Chili Sauce

Preparation info
  • Makes

    6 pints

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Chunky, thick, and spicy, this chili sauce is slightly “hot,” rather sweet, vivid with the flavors of tomatoes, peppers, and onions. You’ll find it has more body than most commercial chili sauces, which are usually relatively smooth.

Let the flavor of this sauce develop in the jars for a few weeks before you serve it.


  • 5 quarts whole fresh Italian-type plum tomatoes (about 3 quarts after peeling and removing hard parts)


  1. In a large stainless-steel or enameled pot, cook the tomatoes, onion, and sweet red pepper together until the onion is translucent, adding the ½ cup water if the tomatoes lack juiciness; stir occasionally.
  2. Add the vinegar, sugars, corn syrup, and salt to the vegetables