“My reverse-engineered recipe for Heinz Chili Sauce.”
READY IN:
30mins
SERVES:
16
YIELD:
1.5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. WHISK all ingredients well in a medium bowl: 1 (6 ounce) can quality tomato paste, 1/2 cup water, 1/2 cup light corn syrup (Karo), 1/2 cup distilled white vinegar (Heinz), 1 tablespoon minced onion flakes, 1 teaspoon unseasoned sweet chili powder, 1 teaspoon plain salt, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon garlic powder, 1/8 teaspoon red chili flakes, 1/8 teaspoon white pepper.
  2. SIMMER sauce in a small saucepan over low heat until proper/desired consistency is reached (sauce should be as thick as possible, while retaining viscosity); TASTE sauce; SEASON to taste with a pinch of salt salt or more if necessary (flavor should be a balance between savory, salty, sweet and sour).
  3. REMOVE from heat and allow to cool completely.
  4. POUR sauce into a squeeze bottle and serve.
  5. ENJOY it while it lasts! Refrigerate unused portion in sealed squeeze bottle.

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