You know it was one of those moments when I needed Chili Sauce for some appetizer meatballs I was making (the grape jelly/chili sauce kind), and the stores were all out of it, I thought, I bet I can make it!
Ingredients
2 cups ketchup
1 cup honey (any good, raw honey will work)
1 cup distilled white vinegar
2 tablespoons dried minced onion
2 teaspoons chili powder
2 teaspoons plain salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon garlic powder
1/2 teaspoon red chili pepper flakes
1/2 teaspoon white pepper
Method
Measure all ingredients into a large saucepan. Stir or whisk to combine and heat over medium-high heat until mixture comes to a boil, stirring often to prevent sticking.
Reduce heat and simmer 15-20 minutes or until all ingredients are well blended, and sauce thickens some.
Taste and adjust all seasonings as needed. Flavor should be a balance between savory, salty, sweet and sour.
Remove from heat and allow to cool. Pour into mason jars and refrigerate. Chili Sauce will keep for weeks refrigerated.
Reduce heat and simmer 15-20 minutes or until all ingredients are well blended, and sauce thickens some.
Taste and adjust all seasonings as needed. Flavor should be a balance between savory, salty, sweet and sour.
Remove from heat and allow to cool. Pour into mason jars and refrigerate. Chili Sauce will keep for weeks refrigerated.
Canning instructions: If canning, divide mixture into 4 - half-pint mason jars, cover with seals and rings and process in boiling water bath 15 minutes.
Remove jars and allow to cool 24 hours on a kitchen towel on your counter-top.
Store in pantry. Once opened jars need to be refrigerated.
Remove jars and allow to cool 24 hours on a kitchen towel on your counter-top.
Store in pantry. Once opened jars need to be refrigerated.
Yield: 2 pints or 4 half-pint jars
Enjoy,
Mary
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