I keep this homemade chili sauce on hand because it turns everything from burgers to marinades into something bold, sweet, savory, and seriously craveable. One spoonful, and plain meals don’t stand a chance.

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I’m obsessed with this homemade chili sauce because it hits that sweet, tangy, savory spot I want on basically everything. I love the way ripe tomatoes bring body while apple cider vinegar gives it that sharp little kick that keeps me coming back for another swipe.

Burgers, fries, eggs, grilled chicken, meatloaf, random leftovers from the fridge, I’ve put this on all of it. And no regrets.

It’s bold without being fussy, sweet without tasting flat, and just punchy enough to make plain food way more exciting. But honestly, I’d eat it straight off a spoon.

No shame at all.

Ingredients

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Tomatoes bring the saucy base, a little sweetness, and that classic chili sauce vibe.
Red bell peppers add gentle sweetness and body without making things too spicy.
Onion gives it a savory backbone, so the sauce doesn’t taste flat.
Garlic makes it bold and cozy, like something’s been simmering all day.
Fresh chilies or flakes add heat, so you can keep it mellow or fiery.
Apple cider vinegar brings tang, keeping the sweetness from getting too heavy.
Granulated sugar helps the sauce taste glossy, balanced, and a little ketchup-like.
Brown sugar adds deeper sweetness, with a tiny molasses thing going on.
Tomato paste makes everything richer and thicker, basically more concentrated and punchy.
Worcestershire sauce adds salty depth, plus a little “what is that?” goodness.
Smoked paprika gives it warmth and a subtle backyard barbecue feel.
Salt and black pepper wake everything up, because bland sauce is just sad.
Olive oil softens the veggies and gives the sauce a smoother feel.
Cornstarch slurry is optional, but it’s handy when you want extra thickness.

Ingredient Quantities

2 pounds ripe tomatoes or one 28 ounce can crushed tomatoes

2 medium red bell peppers, seeded and chopped

1 medium yellow onion, chopped

4 cloves garlic, minced

1 to 2 fresh red chilies, seeded and chopped or 1 to 2 teaspoons red pepper flakes

1 cup apple cider vinegar

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional for thickening

How to Make this

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1. Core and chop the tomatoes if using fresh or open the can of crushed tomatoes; seed and chop the red bell peppers; chop the yellow onion; mince the garlic; seed and chop the fresh red chilies if using, or measure the red pepper flakes.

2. Heat the olive oil in a large heavy saucepan over medium heat and add the chopped onion; cook until translucent, about 5 minutes.

3. Add the minced garlic, chopped red bell peppers, and chopped chilies or red pepper flakes; cook until the peppers soften, about 5 minutes.

4. Stir in the tomatoes, tomato paste, apple cider vinegar, granulated sugar, brown sugar, Worcestershire sauce, smoked paprika, salt, and black pepper; bring the mixture to a simmer.

5. Reduce the heat to low and simmer gently, uncovered, stirring occasionally so it does not stick, for 20 to 30 minutes to concentrate flavors and soften all vegetables.

6. Use an immersion blender right in the pot or transfer the mixture in batches to a blender and puree until smooth or to your desired texture; return to the pot if blended in batches.

7. If a thicker sauce is desired, whisk together the cornstarch and cold water to make the slurry, then stir it into the simmering sauce and cook for 2 to 3 minutes until thickened.

8. Taste and adjust seasoning with more salt, sugar, vinegar, or pepper as needed; cool slightly before transferring to sterilized jars or bottles and refrigerate for up to 2 weeks or process for longer storage.

Equipment Needed

1. Large heavy saucepan or Dutch oven
2. Cutting board
3. Chef’s knife
4. Can opener (for canned tomatoes)
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Immersion blender or countertop blender (for pureeing)
8. Small bowl and whisk (for cornstarch slurry)
9. Sterilized jars or bottles for storage

FAQ

Can I use canned tomatoes instead of fresh? Yes. Use one 28 ounce can crushed tomatoes in place of 2 pounds fresh. Canned tomatoes give consistent texture and flavor.

How do I adjust the heat level? Reduce or omit fresh chilies or red pepper flakes for milder sauce. Increase chilies or add some seeds for more heat. Taste and adjust near the end of cooking.

How can I thicken the sauce? Simmer uncovered until it reduces to desired thickness. For quicker thickening, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer 2 to 3 minutes until glossy.

How long does this sauce keep? Refrigerated in a sealed container it will keep 2 to 3 weeks. Freeze up to 6 months in freezer-safe containers. If you want shelf stable jars, follow a tested water bath canning procedure.

Can I change the sweetener? Yes. Granulated and brown sugar provide sweetness and depth. You can substitute an equal amount of honey or maple syrup but reduce other liquids slightly and taste as you go.

Do I need to peel fresh tomatoes? No. Peeling is optional. If you prefer a silkier sauce, blanch, peel, and seed the tomatoes before cooking. Otherwise chop and cook as is; then blend for smoothness.

Homemade Chili Sauce Recipe Substitutions and Variations

Tomatoes: Use one 28 ounce can crushed tomatoes for fresh tomatoes, or substitute 2 cups tomato purée plus 1 cup diced tomatoes for a smoother texture with some body.
Red bell peppers: Substitute roasted jarred red peppers drained and chopped, or use 2 medium poblano or sweet banana peppers for milder flavor.
Apple cider vinegar: Use white wine vinegar or rice vinegar at a 1 to 1 ratio, or for a slightly sweeter tang use 3/4 cup vinegar plus 1/4 cup water.
Brown sugar: Substitute 3/4 cup granulated sugar plus 1 tablespoon molasses, or use dark muscovado sugar at equal weight for deeper caramel notes.

Pro Tips

1. Roast the tomatoes and peppers under a broiler or on a hot skillet until charred in spots before cooking. That quick char adds smoky depth and cuts the need for extra smoked paprika.

2. Taste and tweak in small increments. This sauce lives between sweet and tangy, so add sugar or vinegar a little at a time, tasting after each splash or pinch until it sings.

3. Simmer low and slow to develop flavor. A gentle long simmer concentrates the tomatoes and mellows raw edges. If you need it faster, increase heat briefly but watch for sticking.

4. For the silkier texture, press the blended sauce through a fine sieve or chinois; for more body, skip sieving and spoon out a bit of pulp to keep toothsome bits. Cornstarch will thicken quickly, but cook it a couple of minutes to remove any starchy taste.

5. Cool completely before bottling and refrigerate; the flavors improve after a day or two. If you plan shelf storage, follow proper sterilizing and canning steps rather than just refrigerating.