I want to make Chili Sauce from scratch?

Question

have lots of chilies growing in my garden and want to use them to make a sauce similar to that which you buy in bottles in the market Help please

Answer 1

this was my mom's recipe and it was very good and very mild sauce, good on hot dogs, kind of sweet.

Chili Sauce

1 Bushel of tomatoes (53 lbs)
3 bell peppers (my mom called them mangoes)
2 banana peppers
½ hot pepper
1 ½ stalks of celery
5 lbs onions
salt, cinnamon and ground cloves
2 tsp. mixed pickling spices (in a strainer bag or cheesecloth)
2 cloves garlic
½ box brown sugar
¾ qt.(3 cups) white vinegar

that is all I could find of the recipe...not exactly sure of the amounts of the salt, cinnamon and ground cloves...I have a feeling the celery is 1 1/2 bunches not sticks. She cooked it in a very large pot (20qt?).I think she blanched the tomatoes whole until the skins cracked and then put them thru a food mill (twirly sieve) that squished them and left the skins behind...Might be wrong on the food mill (could have been for tomato sauce). Of course the onions and celery would be chopped finely.

I asked on yahoo answers for someone to fix this recipe for me and here is a smaller version.......

OK. Let's see if we can figure this out. Let's divide the recipe by 3.

If 1 bushel is 53lb of tomatoes and it was 1 1/2 bunches of celery. I am thinking the garlic was probably 2 heads instead of 2 cloves 1/2 box of brown sugar is 8oz, and 3/4 qt. of vinegar is 3 cups. Let's give it a try!

Chili Sauce

17 1/2 lbs of tomatoes
1 bell pepper (my mom called them mangoes)
1/2-3/4 banana peppers
just a touch of jalapeno
1/2 bunch celery
1 1/2 lbs onions
salt, cinnamon and ground cloves to taste
1/2 tsp mixed pickling spices in strainer bag or cheesecloth)
1/2 head garlic or a couple of cloves (you decide)
1/3 cup of brown sugar
1 cup white vinegar


The purpose of blanching the tomatoes (dipping them in boiling water and then removing them) is so the skin will slide off easily. You can skin them before putting them in the sieve. All of the other ingredients could be pulsed in a food processor to chop.

Hope this works and you make lots of good Chili Sauce. I may give this a try myself it sound kind of like a recipe my mom made when we were kids----we called it red stuff. It was great on peas!

Personally, I would put the tomatoes (after skinning) in the food processor rather than a food mill and pulse it to leave the tomatoes chunky.

Answer 2

Some stuff is better done by professionals. This is, however, a
Sweet and sour chili sauce

chop 6 red chilis,
grate 4 cloces of garlic.

Put chili and garlic in boiling water together with 1 ½ dl sugar and 4 tablespoons white vinegar. Simmer on low heat until the mixture looks like sweet chili sauce
(Add some salt and perhaps more sugar and vinegar to taste).

Answer 3

Chili Sauce (Low Fat)


25 large tomatoes
4 large onions
2 green peppers
2 red peppers
2 1/2 cups vinegar
1 1/2 cups sugar
2 tablespoons salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
2 bay leaves (optional)

Chop everything and cook slowly over a low flame or on low.
Simmer until thick, and then seal in jars.

Answer 4

Chili Sauce

1 peck tomatoes
2 C. vinegar
2 C. ground onions
2 C. ground green peppers
2 C. sugar
2 t. cinnamon
1 t. cloves
1 t. cayenne
2 T. salt


Put all ingredients in a large pot. Bring to a boil, turn heat down to medium. Cook until it thickens.

Makes about 7 pints.

Answer 5

ingredients-Chillies,onions,tomatoes-all chopped-and a dash of salt and some suger-cooking oil-3 tablespoons,fry chopped onions till brown in cooking oil-add coriander leaves to the onions,and add chopped tomatoes(u cud scoop out the seeds -optional)and let it simmer for about 3 mins--then add the chopped chillies and stir into the solution still under fire-add just a pinch of salt and a little suger--do not add chille powder or anything more spicy--lol--dont want flames coming outta the kids ears now do we?after 5 mins--make sure the ingredients on the pan are fully meshed together--remove from fire and let cool and then bottle it--refrigerate it and use it when needed-if it turns out awesome -mail me a bottle--if not--forget i exist--lol just kidding-try it its cool

Answer 6

Chop the chiles very fine
Fill a glass jar (narrow mouth) with the chiles and seeds
Add white wine vinegar

Keep in a cool area for 2 months, and shake it once a week.
It will thicken over time.

Answer 7

Good ideas but.............be carfeful ! It is really easy to get food poisioning from Chili Sauce ! And it can kill you. It is really much safer to just buy what you need.