Monday, May 13, 2013

Homemade Chili Sauce

A homemade substitute for Heinz chili sauce made with tomato sauce and paste, lemon juice and a mix of seasonings.

Homemade Chili Sauce

I was already nearly done with stacking groceries on the belt at the grocery store, when I remembered that a couple of recipes that I wanted to make use bottled chili sauce. Doesn't that always happen?

A quick glance near the checkout told me it wasn't gonna be close enough at hand to just do a run and grab, so rather than having to get back in a line for a couple of items (and probably finding another handful of things I really didn't need along the way), I decided I'd just go home and try to make up my own homemade version.

You may have noticed that I like using chili sauce in just a few recipes:

Really, it's a great substitute in many recipes where you would normally use a little ketchup.

Now... just to clarify, chili sauce is not what you think of when you think of the word "chili." There are also no beans involved in chili sauce such as with a product called chili beans, and it's also not the same as the red sauce that we use in some Tex-Mex dishes, such as red enchiladas. It's really a tomato based condiment, somewhat like a dressed-up ketchup I guess.

Now... I personally love the flavor of Heinz chili sauce, don't get me wrong. I've used it for years, I'll certainly continue to use it and it'll always be a handy go-to, but if you find yourself with a recipe that calls for it and you're in a bind and without, this sauce can be made up quickly, right from pantry ingredients you probably already have on hand.

I keep dollops of tomato paste in my freezer and that's perfect for using here, so if you don't already follow that tip, when you open up a can of tomato paste, you'll know what to do with the leftovers!

Here's how to make my homemade chili sauce.
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Recipe: Homemade Chili Sauce

©From the Kitchen of Deep South Dish
Prep time: 5 min | Yield: About 1-1/4 cup

  • 8 ounce can of tomato sauce
  • 2 tablespoons of tomato paste
  • Juice of 1/2 of a fresh lemon
  • 2 tablespoons of light brown sugar
  • 1/4 teaspoon of dry mustard
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of chili powder
  • Couple dashes of Worcestershire sauce

Whisk ingredients together until thoroughly mixed. Refrigerate several hours before using.


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©Deep South Dish
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Posted by on May 13, 2013
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  1. I always wondered what was in that bottle. I never have used it. Time to check some of the suggested recipes.

    1. It's got a nice flavor when you want to bump things up where you usually use a little ketchup. Hope you try a few of the recipes!

  2. Sounds like a nice chili sauce. Thanks for sharing this!

    1. You're welcome Jerry! If you try it - let me know what you think. I think that I came close, but I didn't have a bottle for comparison, so I'm liable to play around with it a little more on down the line.

  3. I haven't tried this yet, but I've been looking all over the net for this, because I live in a place where they do not sell Heinz Chili Sauce...Mexico!

    1. Please let me know what you think if you try it!

  4. Nice job Mary, especially using on hand items

  5. Replies
    1. Hey Eva!! I haven't been by to visit you in awhile. I must remedy that!

  6. You've been reading my mind! First I froze 1 T. sized dollops of tomato paste. Then I turned a bag of Costco lemons into cubes of juice. 1 cube=1/2 lemon. Now I am ready to make this!

    1. Don't you love that? Please let me know what you think of the sauce!

  7. This is so cool! I use chili sauce in my homemade chinese. Going to have to try this one.

    1. Hey Jenne! Thanks, but you may be looking for the Thai sweet chili sauce if it's for Asian dishes, which is pretty different from this. This is more like the regular Heinz chili sauce pictured above.

  8. I have to try this, I like the ingredients. I have rarely used chili sauce, mainly just because I never have it on hand.

  9. I was going to make my dad's grape jelly cocktail meatballs and I was thinking that I would make the cocktail sauce this year instead of buying a bottle. Thanks for the great recipe!!!

    1. You're welcome Alison! Love those grape jelly meatballs too!!

  10. Could you tell me how long this keep in the fridge? I plan on making a double batch just to have it on hand.

    1. It's just a guess of course, but refrigerate and try to use a batch up in about a week I'd say.


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