Chili Sauce by Margie Alena Gilliland

Chili Sauce

Not to be confused with Louisiana, Southwestern and Asian-style chili sauces, this chili sauce is patterned after the Heinz Chili Sauce that has been around since 1885. With little real chili, it is more akin to ketchup than the other hot chili sauces. Many people are confused by the name. With its long history, chili sauce has found its way into many recipes. It was a staple in my Aunt’s kitchen and when she ran out, she had to make her own. My sister, Pattie Sue, writes, “…actually chili sauce is an excellent alternative to regular plain old boring catsup. In fact, its bold red color along with its tangy and spicy flavor is a favorite on not only my hamburgers, French fries and onion rings, but as a replacement in my from scratch recipe for thousand island dressing, when I want to have a more robust dressing for raw veggies and the like.” Several of the recipes in this cookbook use chili sauce where a spicier tomato based sauce is needed.

Preparation: About 2 hours Heirloom Recipe
Makes about 4 cups sauce Margie Alena Gilliland
  • 2 15 1/2-ounce cans tomato puree
  • Dash of cayenne pepper
  • 1/8 teaspoon cinnamon
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt or to taste
  • 1 onion, chopped fine
  • 1/8 teaspoon cloves
  • 1/8 teaspoon garlic powder
  • 1 tablespoon sugar
  • 2 tablespoons finely chopped green pepper
  1. In a heavy-bottomed saucepan, combine the tomato puree, onion, cayenne, cloves, cinnamon, sugar, and vinegar. Heat, bring to a boil. Reduce heat, simmer, uncovered, for 1 hour.
  2. Taste. This recipe was to mimic the Heinz Chili Sauce. Adjust spices to your personal preference.
  3. Add the green pepper and simmer 30 minutes more. Add salt to taste. Chill before serving.

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Latest revision done August 2009
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