Homemade Chili Sauce


So I was making a glaze for pork today.  The pork was far enough along there was no turning back.  I get started on the glaze and realize…crap..I’m out of chili sauce, a key ingredient in the glaze.

Well, it being Sunday, and we were just hanging around the house, finishing up the pool set up, planting some things, you can guess there was NO WAY I was dressed for running to the store.  Small town, everyone knows everyone and all their business too.  Not.  Gonna.  Happen.  Maybe I can do something else with the pork.  Wait a minute, how hard can it be to make a small amount of chili sauce?

Google to the rescue!  Thank you Food.com and Spice Guru for your “reverse engineered recipe for Heinz Chili Sauce”!

This recipe is so easy and so good, I had to share it!  AND I actually had most of the ingredients on hand.  The one that I didn’t have (light corn syrup) I substituted dark corn syrup.  Turned out great.  Throw it together in just a few minutes (depending on how organized your spices are…mine are a reverse engineered disaster).  Simmer it for just a little bit to thicken and cha-ching!  You get about 1 pint of chili sauce.  I only needed 1/4 cup, so the rest went into a jar in the fridge, where it will languish and take up valuable space because I will forget it’s there.   Well, it is just getting into summer, maybe I’ll remember….


Homemade Chili Sauce
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A "reverse engineered version of Heinz Chili Sauce"
  • 1 (6 ounce) can quality tomato paste
  • ½ cup water
  • ½ cup light corn syrup (Karo)
  • ½ cup distilled white vinegar (Heinz)
  • 1 tablespoon minced onion flakes
  • 1 teaspoon unseasoned sweet chili powder
  • 1 teaspoon plain salt
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon red chili pepper flakes
  • ⅛ teaspoon white pepper
  1. Whisk all ingredients together in a small saucepan over low heat, stirring occasionally. Once it starts to simmer, you will need to turn the heat to very low. Let it simmer a good 20 minutes at least, until it thickens to desired consistency and flavors meld together. Taste for seasoning balance. Season to taste with a pinch of salt salt or more if necessary, flavor should be a balance between savory, salty, sweet and sour. (I thought I was quite good the way it was)
  2. Remove from heat and allow to cool completely.
  3. Refrigerate unused portion in sealed squeeze bottle or jar.