Homemade Chili Sauce is a tomato-based, delicious and healthy sauce, which is perfect as a sip and can be used as a topping for all your favorite food items. On top of that, the homemade chili sauce recipe for canning is straightforward to deal with and brings mouth-watering flavor to any food item.
Chili sauce is a very popular food condiment, yet it is far different than others. It is almost like salsa, having earthy spices, e.g., cloves, cinnamon, and sweet heat. Consequently, it makes an enjoyable side for a heck of a lot of dishes as well.
I got my version of this sauce many years back from one of my cousins. I still nourish this version, and my mother brings jars of this sauce every year from my grandfather’s house. The fact is, I have to have it every year! So let’s see how to prepare this homemade canned chili sauce recipe, and don’t forget to try another chili-based recipe, the sloppy joe recipe with chili sauce.
Ingredients
• Medium size tomatoes (35 pieces)
• Green peppers (3 pieces)
• Cored and seeded hot red bell peppers (4 pieces; cut into 2-inch pieces)
• Finely chopped onion (1 large piece)
• Apple cider vinegar (2 cups)
• White sugar (1 cup)
• Brown sugar (1 cup)
• Celery seed (for the spice bag)
• Cloves (for the spice bag)
• To taste, fresh lime juice (1/3 cup), or as per your need
• To taste, slat 1 tablespoon), or as per your need
Directions for cooking Homemade chili sauce
- To start the cooking process, peel the tomatoes. If you are using peeled tomatoes, you are one step ahead. Just squish them to remove seeds and juice and chop them finely. Then place them in a large tall soup pot.
- Chop the onion and green peppers, respectively, and add them to the tomatoes. Then crush or chop the seeded hot red bell peppers and add them to the pot lastly. Stir to mix the ingredients finely.
- Now, let the mixture simmer with the pot uncovered and keep simmering, stirring occasionally, until the mixture reduces to half.
- At this stage, add up the salt, vinegar, lime juice, brown sugar, and white sugar to the pot. Keep cooking until the mixture is slightly thickened. Remember to stir frequently; otherwise, you will end up burning the sugar in the mix.
- Prepare the spice bag for the cloves and celery seed and keep it near your hand. When the mixture is perfectly simmered and reduced to your liking consistency, add the spice bag and keep cooking, stirring frequently, for another 30-35 minutes. Then remove the spice bag from the pot.
- Now, your homemade chili sauce recipe for canning is ready. Pour in the sauce into sterilized jars, wipe out the rims, fasten the lids, and make sure to ring to fingertip tight only.
- Then, process the filled jars on a rack inside a for around 15-18 minutes. You may need to maintain the processing time as per altitude times.
- Take the jars out of the water bath canner, and place the jars on a towel-lined countertop.
Then refrigerate the jars or place the jars in a dark, cool place, which will keep the sauce good for up to 6 months, or even a year based on the safety precautions you have taken.
Nutritional Information
Canning chili sauce recipe is basically a vitamin and minerals-rich food item. It offers a tremendous amount of sodium and potassium, each measuring at 800.8mg and 799.0mg, respectively. It contains vitamin A to E in a vast amount, the least of which is Vitamin D, which measures 2.3%.
| Nutrient Fact (PER 6-Serving) | Value | Daily Value |
| Calories | 127.9(537.18kJ) | – |
| Protein | 3.7g | 12% |
| Alcohol | 0g | – |
| Carbohydrates | 31.3g | 12% |
| Dietary Fiber | 4.7 g | 13% |
| Sugars | 19.5g | 19.9% |
| Total Fat | 0.7 g | 1.3% |
| Saturated Fat | 0.1g | 0.2% |
| Polyunsaturated Fat | 0.3g | – |
| Monounsaturated Fat | 01.g | – |
| Cholesterol | 0.0mg | – |
| Vitamin A | – | 14.0 % |
| Vitamin B6 | – | 21.4% |
| Vitamin C | 37.3mg | 76.2% |
| Vitamin D | 2.3mg | 8% |
| Vitamin E | 4.3mg | 6.3 % |
| Niacin Equivalents | 16.3mg | 126% |
| Iron | 3.5mg | 20.7% |
| Folate | 37.4 mcg | 10% |
| Potassium | 799.0mg | 57.79%% |
| Sodium | 233.5mg | 9% |
| Thiamin | 12.4mg | 97% |
| Calcium | 208mg | 12.3% |
| Magnesium | 38.7mg | 14% |
| Manganese | – | 28.0 % |
| Niacin | – | 13.0 % |
| Pantothenic Acid | – | 6.2 % |
| Phosphorus | – | 9.4 % |
| Riboflavin | – | 9.4 % |
| Selenium | – | 1.4 % |
| Zinc | – | 4.2 % |
FAQ
Should I peel tomatoes before making sauce?
Yes, to get the tomatoes ready for chopping or mashing, you have to peel and seed the tomatoes. To peel the tomatoes, simply use a paring knife to remove the green, hardcore of the tomatoes.
How do you keep chili sauce from getting moldy?
If you use moist chilies, your sauce will get moldy within a few days. Using fresh chilies will result in the same, and your sauce will have a finite shelf life. So, use entirely dried chilies and use preservatives, as we have used vinegar and sugar, to keep the sauce store for a long time.
Which preservative is used in sauce?
Some people use sodium benzoate to increase the shelf life of the sauce and store it for a long time, more than a year.
As I mentioned earlier, I have to have this old fashioned chili sauce every year. So, I was kind of worried that my grandmother may stop making the sauce and I might not get 2 jars of it every year! So, I aimed to prepare this recipe myself with a bit of help from my mother. I was successful, and thanks to my grandmother!
Today I’m delighted that I’ve shared this recipe with you after 7 long years. Please feel free to leave a comment concerning anything about this Homemade chili sauce recipe for canning. I’m always open to your opinion.