Chili Sauce


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Make this easy chili sauce using spices and pre-made salsa.

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Serving Size / Yield

8 quarts


  • four 64 oz. jars Pace brand salsa ( use mild or medium for desired hotness)
  • 2 1/4 C. apple cider vinegar
  • 2 3/4 C. sugar
  • 2 tsp. ground cloves
  • 2 tsp. celery salt
  • 2 tsp. cinnamon

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Put all the salsa in a very large kettle.  Add spices, vinegar and sugar, and bring them to a boil. Stir often and be careful not to burn the mixture. In the meantime, place jars in the dishwasher, put canning caps in a sauce pan and boil.

Ladle chili sauce into jars leaving a 1/2 inch head space and cap jars with lids and screw caps. Leave the caps slightly loose. Place jars in a kettle of boiling water covering just the shoulders of the jars but below the caps. Bring to a boil for 10 minutes. Remove jars using canning tongs and tighten caps. Repeat above with all jars until done. Group all jars together on the counter and cover with a towel to prevent drafts. Cool and store in a cool place.

This recipe can be cut in half very easily.


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