Aunt Betty’s Spicy Chili Sauce

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Aunt Betty’s Spicy Chili Sauce

My Aunt Betty made this spicy condiment and passed the recipe along to the family. My sisters and I had lost track of it for years after our mom died, but a cousin had it and gave it to us. It’s a good condiment with pot roast, meat loaf, etc.

Yield: 8 pints


  • 4 quarts peeled, cored, chopped red ripe tomatoes (about 24 large)
  • 1-1/2 cups chopped sweet green peppers (about 3 medium)
  • 2 cups chopped onions
  • 1-1/2 cups vinegar
  • 1-1/2 cups sugar
  • 1 tablespoon salt
  • 1 tablespoon celery seed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves


Combine all ingredients. Bring to boiling; simmer until desired thickness (similar to catsup), about 1-2 hours. Stir frequently to prevent sticking and scorching. Pour boiling hot sauce into sterile hot Ball jars, leaving 1/8 inch head space. Add lids and rings, tighten. Process 15 minutes in boiling water bath.
Note: sauce is not a bright red color because ground spices are used.

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