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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.
Recipe: Homemade Chili Sauce
©From the Kitchen of Deep South Dish
Prep time: 5 min | Yield: About 1-1/4 cup
Ingredients
Instructions
- 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.
Source: http://deepsouthdish.com
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I always wondered what was in that bottle. I never have used it. Time to check some of the suggested recipes.
ReplyDeleteIt'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!
DeleteSounds like a nice chili sauce. Thanks for sharing this!
ReplyDeleteYou'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.
DeleteI 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!
ReplyDeletePlease let me know what you think if you try it!
DeleteNice job Mary, especially using on hand items
ReplyDeleteThanks Larry!
DeleteSounds easy-peasy!
ReplyDeleteHey Eva!! I haven't been by to visit you in awhile. I must remedy that!
DeleteYou'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!
ReplyDeleteDon't you love that? Please let me know what you think of the sauce!
DeleteThis is so cool! I use chili sauce in my homemade chinese. Going to have to try this one.
ReplyDeleteHey 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.
DeleteI have to try this, I like the ingredients. I have rarely used chili sauce, mainly just because I never have it on hand.
ReplyDeleteI 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!!!
ReplyDeleteYou're welcome Alison! Love those grape jelly meatballs too!!
DeleteCould you tell me how long this keep in the fridge? I plan on making a double batch just to have it on hand.
ReplyDeleteIt's just a guess of course, but refrigerate and try to use a batch up in about a week I'd say.
DeleteDoes the brand of tomato sauce and paste matter? Can I use a generic brand? Thanx.
DeleteI usually buy Heinz ketchup and Hunts or Contadina tomato paste myself, but this recipe is not brand specific, so you can use generic.
DeleteI made this recipe times 4 the other day and used some in your baked beans already. They were delicious. I froze the rest by the cup and defrosted the first one today for your grape jelly meatballs. It thawed perfectly for me and tasted very good, like it had just been prepared.
ReplyDeleteI like one of the comment's above regarding freezing lemon juice. Great idea, would like to try that sometime.
Can't wait to try this with your ain't no thing chicken!
Thank you!
I keep fresh lemons around pretty much all of the time since I like it in my tea, but I freeze other juices with my old ice trays, among many other things! Those things are handy!
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