Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

grandma's chili sauce

amyalusa avatar
Recipe by
Amy Alusa
@amyalusa
Chico, CA

This sadly is not my grandma's recipe; I wish I had gotten it from her when she was alive. However, I ran across this one and it has so many of the same ingredients in it I decided to give it a try, quite a few years ago. My family and I really love it.

yield serving(s)
prep time 2 Hr 40 Min
cook time 20 Min
method Stove Top

Ingredients For grandma's chili sauce

  • 16 c
    chopped cored peeled tomatoes (about 16 medium)
  • 6
    onions, chopped
  • 6
    green bell peppers, seeded and chopped
  • 2
    red bell peppers, seeded and chopped
  • 2 c
    cups white vinegar
  • 1 c
    lightly packed brown sugar
  • 1
    clove garlic, finely chopped
  • 1 Tbsp
    freshly grated or drained bottled horseradish, optional
  • 1 Tbsp
    celery salt
  • 1 Tbsp
    mustard seeds
  • 1 Tbsp
    salt
  • 1 tsp
    ground allspice
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground mace or nutmeg
  • 1 tsp
    ground cloves
  • 7
    7 ball® (16 oz) pint glass preserving jars with lids and bands

How To Make grandma's chili sauce

  • 1
    COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes
  • 2
    PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  • 3
    LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  • 4
    PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT