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Chili Sauce


  • 4 quarts chopped peeled tomatoes (about 24 large)
  • 2 cups chopped onions
  • 2 cups chopped sweet red peppers (about 4 medium)
  • 1 serrano pepper, finely chopped
  • 1 cup sugar
  • 3 tablespoons salt
  • 3 tablespoons mixed pickling spices
  • 1 tablespoon celery seed
  • 1 tablespoon mustard seed
  • 2-1/2 cups white vinegar


  • 1. In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes.
  • 2. Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently.
  • 3. Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

Nutrition Facts

2 tablespoons: 93 calories, 1g fat (0 saturated fat), 0 cholesterol, 1196mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 2g protein.


Average Rating:
  • annrms
    Feb 15, 2018

    I made a quart of this recipe. I used honey instead of refined sugar and added a grated carrot for sweetness. Fantastic. After I bottled it, I made one into cocktail sauce by adding homemade horseradish to serve with shrimp cocktail. I did not can it; rather, I refrigerated it. It's nicely spicy and not too sweet. DH loves it in place of ketchup because it is not too sweet. I plan on using it as a finishing touch on meatloaf. It going into my keeper file!

  • happyinny
    Aug 29, 2011

    This recipe is wonderful. My Hubby makes it and WoW!! Thank you for sharing with us ..

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