This fresh tomato chili sauce is a bright, sweet and tangy sauce made from ripe tomatoes, red chilies, onion, and garlic. It simmers in one small pot and thickens as it cools. The flavor is sweet first, then tangy, with a warm finish from the chilies.
Spoon it over eggs, burgers, fries, or grilled meat, or use it as a dip. A small batch means you can make it on any day of the week.
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Why This Fresh Tomato Chili Sauce Recipe Works
Ripe tomatoes give the sauce natural sweetness and body. Cooking them with vinegar and brown sugar turns them glossy and thick. As the water cooks off, the sauce concentrates into something closer to a relish than a thin liquid.
Fresh red chilies bring bright heat that tastes cleaner than bottled hot sauce. You can keep or remove the seeds to control the burn.
The recipe uses pantry items and one pot, so cleanup is quick. A squeeze of lime at the end lifts the whole sauce. Everything cooks in a single pan, so there is very little to wash afterward.
Ingredients for Fresh Tomato Chili Sauce
- 1 cup chopped ripe tomatoes
- 2 fresh red chili peppers, finely chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 1 pinch black pepper
- 2 teaspoons lime juice
Ripe tomatoes. Choose soft, fully red tomatoes for the most sweetness, since pale ones taste sharp and watery.
Red chilies. Fresno or red jalapeno peppers work well, and leaving the seeds in makes the sauce noticeably hotter.
Apple cider vinegar. It adds tang and helps the sauce keep, and white vinegar works if that is what you have.
Brown sugar. It balances the acid and the chilies and gives the sauce a deep, glossy color.
Lime juice. Stir it in at the end so its bright flavor stays fresh instead of cooking away.
How to Make Fresh Tomato Chili Sauce
1. Prep the vegetables Chop the tomatoes, mince the chilies, dice the onion, and mince the garlic. Wear gloves when cutting the chilies.
2. Combine in a pot Add the tomatoes, chilies, onion, garlic, vinegar, sugar, salt, and pepper to a small saucepan.
3. Simmer gently Cook over medium heat for about 20 minutes, stirring now and then, until the sauce bubbles gently and thickens.
4. Adjust the texture Mash with a fork for a chunky sauce or blend with an immersion blender for a smooth one.
5. Add the lime Remove the pot from the heat and stir in the lime juice.
6. Cool and jar Let the sauce cool for 30 minutes, then pour it into a clean jar. It thickens more as it sits.
How to Serve Fresh Tomato Chili Sauce
Spoon the sauce over scrambled eggs, burgers, or grilled chicken, or use it as a dip. It pairs well with crispy homemade fries and creamy buttermilk coleslaw on a cookout plate. Homemade baked beans and macaroni salad with sour cream make easy sides.
How to Store and Reheat Fresh Tomato Chili Sauce
Cool the sauce completely, then keep it in a clean airtight jar in the refrigerator for up to 1 week. Use a clean spoon each time to keep it fresh. Stir before serving and thin with a splash of water if it has thickened.
Tips and Variations for Fresh Tomato Chili Sauce
Wear gloves. Fresh chilies can burn skin, so wear gloves and avoid touching your eyes while you chop.
Control the heat. Remove the seeds and white ribs for a milder sauce or leave them in for more kick.
Mind the hot sugar. The sauce is very hot while it bubbles, so let it cool before you blend it or jar it.
Blend with care. If you use a blender, fill it only partway and vent the lid so steam can escape.
Wash the produce. Rinse the tomatoes and chilies under running water before cutting. Dry them well so no extra water ends up in the pot.
Use canned tomatoes. Canned diced tomatoes work in the off season, so drain them first to avoid a thin sauce.
Flag the allergens. This sauce has no major allergens, but check the vinegar label for added sulfites if you cook for guests with sensitivities.
Check trusted guidance. For general advice on cooling and keeping leftovers, see the University of Wisconsin Extension leftovers guidance before you jar the sauce.
Frequently Asked Questions About Fresh Tomato Chili Sauce
How thick should fresh tomato chili sauce be?
It should coat a spoon and mound slightly. It thickens more after cooling, so stop when it moves slowly across the pan. Remember that it looks looser while hot than it will once chilled.
Can I make fresh tomato chili sauce less spicy?
Yes, remove the seeds and ribs, or use fewer chilies. A bit more sugar also softens the heat.
How long does fresh tomato chili sauce last?
It keeps about 1 week in a clean jar in the refrigerator. Use a clean spoon each time.
Can I use dried chilies?
Yes, soak them in hot water for 20 minutes and chop them first. Use two in place of the fresh ones.
What can I serve it with?
It suits eggs, burgers, fries, grilled meat, and dumplings. It also makes a quick dipping sauce. Stir a spoonful into mayonnaise for a spicy spread on sandwiches.
Fresh Tomato Chili Sauce
Equipment
- Small saucepan
- Clean glass jar
Ingredients
Main Ingredients
- 1 cup ripe tomatoes chopped
- 2 fresh red chili peppers finely chopped
- 1 small onion diced
- 2 cloves garlic minced
- ¼ cup apple cider vinegar
- ¼ cup brown sugar packed
- ½ tsp kosher salt
- 1 pinch black pepper
- 2 tsp lime juice added at the end
Instructions
Cooking
- Combine. Add the tomatoes, chilies, onion, garlic, vinegar, sugar, salt, and pepper to a small saucepan over medium heat.
- Simmer. Cook for 20 minutes, stirring now and then, until the sauce bubbles gently and thickens.
- Texture. Mash the sauce for a chunky texture or blend it for a smooth one.
- Finish. Remove from the heat, stir in the lime juice, and cool for 30 minutes.
- Jar. Pour into a clean jar and refrigerate, where it thickens as it chills.
