Instead of making regular hot dogs, it’s time to give this homemade chili sauce a try. Plus, you will be able to save it for an easy dinner when you’re low on energy.
It’s not a hard sauce to make, but it will become a fan favorite at any get together you host.
Make This Homemade Chili Sauce to Win Over Your Guests at a Party
To start, let’s get the ingredients together
For this homemade chili sauce, you will need peeled and chopped tomatoes, onions, bell peppers, and Red Thai or Anaheim chilis. The chilis can be replaced by any other that is more easily available, or with more chili powder in a pinch.
You should also gather the garlic, apple cider vinegar, brown sugar, salt, mustard seed, chili powder, and allspice.
Horseradish is optional, but we recommend it if you like a kick of flavor and spice.
Now, let’s get cooking!
First, place the tomatoes, onions, red peppers, chilies, and garlic in a food processor, working slowly until everything is chopped but still chunky.
Then, combine everything in a pot and bring to a boil, stirring constantly. Once boiled, let the sauce thicken for about 2 hours, but mix now and then.
At the same time, prepare your hot jars so that they are ready for storage. After a couple of hours, your sauce should be ready to be stored in the jars and you can seal them tightly.
To finish the storing step, process the jars for 20 minutes. Let them cool down and check the seal.
After this, you are ready to serve or keep your homemade chili sauce for your next game or movie night, holiday, or simply for a lazy weekend dinner.
Remember to pair it with your favorite hot dog or French fries!
Homemade Chili Sauce
8
(480 ml or 16 oz) jarsIngredients
9 lb (4 kg) tomatoes, peeled, chopped
6 red thai chili or anaheim pepper, seeded, chopped
3 red bell pepper, seeded chopped
6 onions, chopped
6 cloves of garlic
2 cups (480 ml) apple cider vinegar
1 cup (128 g) light brown sugar
1 tbsp salt
1 tbsp mustard seed
1 tbsp horseradish, grated
2 tbsp chili powder
2 tsp allspice
Directions
- Put tomato, onion, red pepper, garlic, and chili in your food processor bowl.
- Pulse until everything is evenly chopped in small chunks or if you prefer until it’s smooth.
- Using a large stainless-steel pot, mix all ingredients then bring it to boil over high heat. Stir frequently.
- Reduce heat and simmer for 1 1/2 – 2 hours or until the mixture thickens. Stir every now and then to prevent burning.
- When the sauce is thick enough to hold shape on a spoon, that means it’s done.
- While sauce is cooking, prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Ladle chili sauce into hot jars, ensure a half-inch headspace.
- Remove any trapped air bubbles by running a spatula around the inside of the jar.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring, adjust to fingertip-tight.
- Process in water-bath canner for 20 minutes (Adjust for altitude).
- Once finished, turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and let them cool for 24 hrs.
- Test the seal on the lids by pressing down on the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be placed in the fridge and consumed first.
