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! Love those moments! Well, of course you can make it, and it’s so easy! That was another one of those “now why didn’t I just do this before” kind of moments.
2 cups ketchup
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 canner15 minutes. Remove jars from canner 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