This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.

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Recipe Summary

prep:
35 mins
cook:
4 hrs
total:
4 hrs 35 mins
Servings:
96
Yield:
4 quarts
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Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.

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  • Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

Editor's Note

To learn tips for successfully canning garden produce, read our informative article about Canning and Preserving.

Nutrition Facts

31 calories; protein 0.6g 1% DV; carbohydrates 7.1g 2% DV; fat 0.1g; cholesterol 0mg; sodium 76.6mg 3% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2009
this is the best one change i did was added celery other then that is is very good the longer it sits the better it will get thks Diane Read More
(42)

Most helpful critical review

Rating: 3 stars
08/24/2018
I returned from a vacation to a garden full of ripe tomatoes and wanted to do something different with them. Based on reviews I tried this Fresh Tomato Chili Sauce. I followed the recipe exactly. Not sure what I expected but I find it oddly sweet. I am eager to try it in a recipe (meatloaf or chili soup) to see how it is when combined with other ingredients. My husband loves it! Once I've had a chance to try it in a recipe I will edit my review. Read More
(1)
33 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/31/2009
this is the best one change i did was added celery other then that is is very good the longer it sits the better it will get thks Diane Read More
(42)
Rating: 4 stars
11/05/2007
red bell peppers should diced small not 2 inch pieces. Read More
(41)
Rating: 5 stars
06/25/2008
Exactly the recipe I was looking for! Thank you!! Read More
(18)
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Rating: 5 stars
08/25/2011
This recipes sounds really good and I was thinking of making it but how many cups/lbs of tomatoes is equal to the 35 tomatoes. Thanks Read More
(16)
Rating: 5 stars
09/18/2011
This is a sweet and spicy recipe. I like it but need ideas on how to use it in other recipes. I used 1/4 Tsp crushed red peppers because I didn't have any hot peppers. Plenty of heat for me. I basically cut the recipe in half and made it a bit healthier by using Stevia & Sea salt. Very tasty recipe. Read More
(13)
Rating: 5 stars
10/20/2010
This is a very good and simple sauce. Has a great taste and can be used as a base for lots of recipes. Thanks Read More
(7)
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Rating: 5 stars
12/23/2010
This is the perfect receipe and just what I was looking for...this summer with my tomatoes! Read More
(6)
Rating: 5 stars
05/11/2013
Reminds me of my Grandmothers recipe I helped her make with fresh tomatoes from her garden when I was a child. Wonderful with fresh cooked purple hull peas or baked in a meat loaf. If you will blanch the tomatoes in boiling water for about a minute and then put in iced water the tomatoe skin just slides off. Read More
(3)
Rating: 5 stars
03/07/2020
I still have my mother and grandmother's similar recipe for an English-style chili sauce that wasn't spicy. It calls for: a peck of tomatoes (12-15 lbs.), peeled and cut fine; 2 quarts of onions (measured, I suspect, after peeling and quartering) ground in a (manual) meat grinder; 6 red or green bell peppers, also ground; 4 cups brown sugar; 4 tsp. salt; 3 heaping tsp. ground cinnamon; 1½ tsp. ground nutmeg; ½ box mixed whole spice (which would be about half of a 1.5 ounce jar of today's McCormick pickling spice) tied into cheesecloth; 1 scant tsp. ground black pepper; 1 cup cider vinegar. Cook 3 hours, very slowly, stirring often. To be canned in sterile jars. The end of August or early September is the recommended season (tomato season in the northern U.S.). Were I to make it these days, I think I'd reduce the brown sugar to 1 cup, and grind some seeded jalapenos and/or serranos into the mix. (I laugh now at the "scant tsp." of black pepper. So timid!) Read More
(3)
Rating: 3 stars
08/24/2018
I returned from a vacation to a garden full of ripe tomatoes and wanted to do something different with them. Based on reviews I tried this Fresh Tomato Chili Sauce. I followed the recipe exactly. Not sure what I expected but I find it oddly sweet. I am eager to try it in a recipe (meatloaf or chili soup) to see how it is when combined with other ingredients. My husband loves it! Once I've had a chance to try it in a recipe I will edit my review. Read More
(1)
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