Chunky Chili Sauce Recipe
There was a local company who made amazing chili sauce using their own farm grown vegetables, and we purchased from them for 25 or 30 years. They recently went out of business, and while I’ve made my own homemade chili sauce here and there from our garden produce, it just wasn’t the same.
I mentioned this to a relative recently, and she passed on the recipe she’s used for years. It looked like a keeper since it was chunky, which I love. The amount of sugar, however, seemed over the top. I tried out the recipe, and replaced the sugar with a much lesser amount of maple syrup, and wow, the recipe is definitely a keeper.
I also replaced the white vinegar with apple cider vinegar – if you plan to do the same be sure the vinegar you choose is 5% acidity if you also plan to can the chili sauce. 5% is necessary for a safe water bath canned product.
How to Use Chili Sauce
Chili sauce is versatile and can be used in a variety of ways.
- my favorite use is in Venison Swiss Steak
- add to your favorite chili recipe
- mix with cream cheese for an amazing dip for crackers or vegetables
- add a tablespoon or two to homemade salad dressing
- use to top hamburgers, hot dogs, or sandwiches
- add a little to tartar sauce
- add some to your favorite meat loaf recipe
- use in your favorite sloppy joes or whimpies recipe
What your favorite way to use homemade chili sauce?
 | The Ultimate Guide to Preserving Vegetables by Angi Schneider |
Water Bath Canning
Water bath canning is used to preserve high acid foods like jams, jellies, fruit, most tomatoes and sauces, pickles, relishes and vinegar based condiments. This Chunky Chili Sauce recipe is perfect because of the addition of 5% acidity apple cider vinegar.
If you are new to canning, be sure to carefully read over my post, Beginner’s Guide to Water Bath Canning where you’ll learn what equipment you’ll need, and full instructions for canning.
I highly recommend Angi Schneider’s book, The Ultimate Guide to Preserving Vegetables, for great canning recipes and instructions.
More Posts You’ll Love
Venison Swiss Steak with Chili Sauce
Canned Pears Sweetened with Maple Syrup
Beginner’s Guide to Pressure Canning
Low-Sugar Raspberry Jalapeño Jam
Maple Sweetened Chunky Chili Sauce
Ingredients
- 18 average tomatoes peeled and chopped
- 6 stalks celery chopped
- 2 sweet green peppers chopped
- 4 sweet red peppers chopped
- 2 hot peppers* chopped
- 4 medium onions peeled and chopped
- 2 tablespoons sea salt
- 1 1/4 cup pure maple syrup or to taste
- 1/2 teaspoon allspice ground
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves ground
- 4 teaspoons cinnamon
- 1 1/2 cups apple cider vinegar must be 5% acidity if you are canning this recipe
Instructions
- Combine all ingredients in a large stock pot.
- Simmer for 3 – 4 hours, until desired thickness.
- To can, ladle hot chili sauce into clean, hot pint canning jars. Wipe rims. Add lids and rings. Water bath can for 15 minutes. Turn off heat. Uncover and let jars stand in canner for 5 minutes. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours. Yields 8 – 9 pints.
Notes
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Kara says
I used just a little less maple syrup and cut the cloves in half at the request to my husband. It’s extremely delicious! Susan’s Swiss Venison Steak recipe is truly amazing.
Susan Vinskofski says
I’m so glad you enjoyed the recipe; like I told another commenter – this recipe is flexible and adjustments can be made!
Sharon says
Hello what is the total weight of all the peppers?
Susan Vinskofski says
Since the ingredients in this recipe do not have to be exact, I don’t weigh. Each person has different preferences, so if you prefer more hot, go ahead and add more hot peppers, etc. Don’t like sweet peppers? Reduce the amount. 🙂