Chili Sauce

chili sauce

An excellent accompaniment to all things mexican. Try with refried beans or tacos.

4 quarts home-canned tomato OR 8 pounds fresh, cored and peeled
1/2 cup white vinegar
2 tsp salt
3 cloves garlic (see this video for easy peeling)
3 Tb homemade chili powder

1. Puree tomato and garlic in blender.
2. Put all ingredients into large pot.
3. Bring to a strong simmer.
4. Simmer for about 3-1/2 hours to thicken to desired consistency, stirring occasionally to avoid burning.

This chili sauce preserves well with canning. Make a lot and enjoy year round.

Yields about 2 quarts.

4 Responses to “Chili Sauce”

  1. 1 Jill March 11, 2009 at 6:43 pm

    Quick question: The chili sauce recipe sounds delicious, but I thought that canned tomatoes were illegal?


  2. 2 Paul Stocker March 11, 2009 at 7:32 pm


    OOPS! You’re absolutely correct. Canned tomatoes are illegal.

    The recipe should have specified home-canned tomatoes.

    Thanks for pointing this out to me. I’ve corrected the recipe.


  3. 3 NJ March 14, 2011 at 5:34 pm

    Made your chili powder now I’m working on the salsa while the black beans are cooking.
    I’m just craving mexican!!!
    All set up with the napa cabbage and I’m in heaven!!
    I’ve been surfing the net for mex food for and hour, then I remembered your blog.

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