Chili Sauce Recipe | Zesty Old Fashioned Homemade Chili Relish
This old-fashioned chili relish tastes bright, zesty, and a little nostalgic—like the kind your grandma spooned over grilled sausages or tucked into sloppy joes. It brings sweet heat, gentle tang, and a chunky, spoonable texture that turns simple meals into something craveable.
I make a big batch at the end of summer when tomatoes and peppers peak, but you can whip it up year-round with good canned tomatoes too. It simmers on the stove, fills the kitchen with cozy aromas, and lands in jars you’ll reach for all week—eggs, burgers, roasted veggies, grain bowls… it loves them all.
Why This Zesty Chili Relish Works
- Balanced flavor: Sweet tomatoes, zippy vinegar, warm spices, and a friendly kick of heat taste bright, not harsh.
- Chunky, not watery: A slow simmer lets excess liquid cook off, so the relish clings to food instead of sliding off.
- Pantry-friendly: Use common staples—tomatoes, onions, peppers, vinegar, sugar, and spices.
- Make-ahead hero: The flavor improves after a day in the fridge, and it keeps well.
- Versatile: Spoon it on hot dogs, burgers, grilled chicken, tacos, scrambled eggs, or mix into mayo for a quick sandwich spread.
Ingredients
Produce
- 3 pounds ripe tomatoes (Roma or plum work best), cored and diced
- 1 large yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2–3 jalapeños, seeded and minced (keep some seeds for more heat)
- 4 garlic cloves, minced
Acid, Sweet, and Seasonings
- 1 cup apple cider vinegar (5% acidity)
- 3/4 cup granulated sugar (adjust to taste)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground allspice
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon ground cinnamon for a warm old-fashioned note
For Texture and Finish
- 1 tablespoon tomato paste (for color and body)
- 1 tablespoon brown sugar (optional, for molasses depth)
Notes and Swaps
- Tomatoes: Use canned diced tomatoes (two 28-ounce cans, well drained) when fresh aren’t great.
- Heat level: Swap jalapeño for serrano for extra heat, or use poblano for milder warmth.
- Sugar: Use honey or light brown sugar if you prefer natural sweetness.
- Vinegar: White vinegar works, but apple cider vinegar adds roundness.
How to Make Old-Fashioned Chili Relish
- Prep the vegetables: Dice tomatoes and finely chop onion and peppers for an even, relish-like texture. Mince the garlic.
- Drain excess tomato juice: If tomatoes look very juicy, place them in a colander for 10–15 minutes. This speeds up thickening.
- Sweat the aromatics: In a large, wide pot, add a drizzle of oil and cook onion, bell peppers, and jalapeños over medium heat for 6–8 minutes until softened and fragrant. Stir often so nothing browns too deeply.
- Add tomatoes and seasonings: Stir in tomatoes, garlic, vinegar, sugar, salt, mustard, smoked paprika, allspice, black pepper, and tomato paste.
- Simmer and reduce: Bring to a gentle boil, then lower to a steady simmer. Cook uncovered for 45–70 minutes, stirring every 5–10 minutes, until thick and spoonable. The relish should hold a trail when you drag a spoon through the pot.
- Taste and adjust: Add more salt for pop, a splash of vinegar for brightness, or a spoon of sugar for balance. Stir in the optional brown sugar and cinnamon if using; cook 5 minutes more.
- Cool and rest: Let the relish cool to room temp. It thickens as it cools and tastes even better after chilling overnight.
Texture Tips
- Want it smoother? Pulse with an immersion blender a few times. Keep some chunks for character.
- Too thick? Loosen with 1–2 tablespoons water or vinegar while it’s still warm.
- Too thin? Simmer longer on low and stir often to prevent scorching.
How to Store This Chili Relish
- Refrigerator: Store in clean, airtight jars up to 3 weeks.
- Freezer: Spoon into freezer-safe containers, leaving headspace. Freeze up to 3 months. Thaw overnight in the fridge.
- Meal prep: Portion into small jars so you can open a fresh one when needed and keep the rest sealed.
Note on canning: For shelf-stable jars, follow a tested water-bath canning process from a reliable source and maintain proper acidity (5% vinegar, correct ratios). Always use safe canning practices.
Why You’ll Love Keeping This Relish Around
- Instant flavor boost: A spoonful wakes up eggs, rice bowls, roasted veggies, and sandwiches.
- Budget-friendly: Uses simple ingredients and stretches across many meals.
- Custom heat: Dial spice up or down without losing that classic tangy-sweet balance.
- Make once, enjoy often: Batch cooking saves time on busy weeknights.
What to Avoid When Making Chili Relish
- Rushing the simmer: Thin, watery relish happens when you don’t give it time to reduce.
- Skipping the taste test: Acidity and sweetness vary. Adjust vinegar, salt, and sugar at the end.
- Over-blending: Smooth sauce tastes fine, but you lose the old-fashioned relish vibe.
- Low-quality vinegar: Weak or flavored vinegars muddy the taste. Use 5% acidity.
- Letting it scorch: Stir often near the end; the thicker it gets, the easier it sticks.
Easy Variations to Try
- Smoky Chipotle: Add 1–2 minced chipotle peppers in adobo and swap half the smoked paprika for chili powder.
- Garlic-Lovers: Double the garlic and finish with a splash of roasted garlic oil.
- Green Relish Twist: Use tomatillos plus poblanos and jalapeños; swap apple cider vinegar for lime juice and a bit of white vinegar for proper acidity.
- Maple-Bourbon: Stir in 1–2 tablespoons maple syrup and a splash of bourbon in the last 10 minutes; cook off alcohol until thick and glossy.
- No-Sugar Option: Use a granular sugar substitute formulated for cooking, and bump spices slightly to keep balance.
FAQ
How hot is this relish?
Medium heat with 2–3 jalapeños. Remove seeds and membranes for mild, or use serranos for hotter.
Can I use canned tomatoes?
Yes. Drain well and simmer a bit longer for the best texture and concentrated flavor.
How do I keep it chunky?
Chop by hand, avoid over-stirring early on, and skip blending. A wide pot helps evaporate liquid quickly.
What do I serve it with?
Top burgers, hot dogs, brats, meatloaf, grilled chicken, fish tacos, scrambled eggs, roasted potatoes, and grain bowls. Mix with mayo for a quick spread or with yogurt for a dip.
Can I can this for the pantry?
Yes, but follow a tested water-bath canning recipe with safe acidity. Don’t change acid or sugar ratios if canning.
Final Thoughts
This zesty, old-fashioned chili relish brings bright flavor and a cozy, homemade feel to everyday meals. Make a batch on the weekend, let it mellow overnight, and enjoy easy hits of sweet heat all week long. Once you taste it on eggs or a simple burger, you’ll wonder how you cooked without it.
Zesty Old-Fashioned Chili Relish
A bright, tangy-sweet, chunky chili relish with gentle heat that elevates everyday meals.
Ingredients
- 3 pounds ripe tomatoes (Roma or plum), cored and diced
- 1 large yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2–3 jalapeños, seeded and minced (keep some seeds for more heat)
- 4 garlic cloves, minced
- 1 cup apple cider vinegar (5% acidity)
- ¾ cup granulated sugar (adjust to taste)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- ½ teaspoon ground allspice
- ½ teaspoon black pepper
- Optional: ¼ teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional)
Instructions
- Prep the vegetables: Dice tomatoes, finely chop onion and peppers, and mince the garlic.
- Drain excess tomato juice from tomatoes in a colander for 10–15 minutes if very juicy.
- Sweat aromatics: In a large wide pot with a drizzle of oil, cook onion, bell peppers, and jalapeños over medium heat 6–8 minutes until softened and fragrant, stirring often.
- Add tomatoes and seasonings: Stir in tomatoes, garlic, vinegar, sugar, salt, ground mustard, smoked paprika, allspice, black pepper, and tomato paste.
- Simmer and reduce: Bring to a gentle boil, then simmer uncovered 45–70 minutes, stirring every 5–10 minutes, until thick and spoonable.
- Taste and adjust: Add more salt, a splash of vinegar, or a bit of sugar to balance. Stir in optional brown sugar and cinnamon if using; cook 5 minutes more.
- Cool and rest: Let cool to room temperature; relish thickens as it cools and improves after chilling overnight.
