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“Home made chili sauce is SO much better than commercial brands. It's not difficult to make -- it just takes a little time and attention to details as you prepare to can it. I use this sauce in my various chili recipes and also in omlettes. The original recipe is from a very old newspaper clipping which I retrieved from my wife's grandmother's recipe box. Try to find nice home-grown tomatoes at a roadside stand -- the riper the better. Pure treasure. Enjoy!”
3hrs 30mins
5 pints

Ingredients Nutrition


  1. Scald the tomatoes for 1-2 minutes in boiling water and remove the skins. Cut out the stem ends and then cut the tomatoes into chunks.
  2. In an 8-quart saucepot over medium-high heat, cook the tomatoes, stirring often until the mix is quite juicy, about 15 minutes.
  3. Next, add the celery, onions and green bell peppers. Bring to a gentle boil, uncovered, stirring as necessary for 90 minutes.
  4. After the 90 minutes, tie the cinnamon and cloves in a cheesecloth and add it to the mix. Stir in the dry mustard, sugar, vinegar and salt, Return to a boil and then reduce to a simmer, stirring often for 90 more minutes. After the 90 minutes, stir in the chili powder and simmer until the sauce thickens, about 30 minutes longer.
  5. Remove spice bag and pour into hot, sterilized 1-pint canning jars with 2-pieces caps, leaving 1/2-inch of headspace. Screw lids tight and process in a boiling water bath for 15 minutes.
  6. After the jars are removed from the bath, allow them to sit separated a bit on a towel until you hear all the lids pop down.

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