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Southwestern Hot and Spicy Chili Sauce


This is one of my own 12 recipes for homemade chili sauce, and my favorite at this time. It is quite hot the way I prefer it. It's my hottest homemade chili sauce to date and I use it frequently in my Southwestern cooking, especially in soups, salsas, etc. The best rum for this is Meyer's extra dark. If you don't like it this hot, use less or milder peppers.
I'm not sure, but if it's properly stored, it should keep for a year or more (I usually go through a batch every 2 to 3 months or more often). It is great for gift giving if you have any heat loving friends, and I have a lot of them.

Rate this recipe 4.1/5 (13 Votes)


  • 12 habanero or other hot peppers
  • 10 pounds plum tomatoes
  • 3 Large fine chopped red onions
  • 3 cups apple cider vinegar
  • 1 cup dark rum
  • 1 cup sugar or stevia
  • 1/2 cup chili powder
  • 1/2 cup chipolte powder
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon dry mustard
  • 1/2 to 1 tablespoon cayenne pepper


Level of difficulty Average
Cost Average budget


Step 1

Char peppers over a flame or in cast iron skillet, put in a paper bag or bowl covered with plastic, and let steam for 10 minutes. Peel and remove seeds, chop
fine. Peel, core and chop tomatoes.

Step 2

In a large (8-quart or larger) cast iron Dutch oven or combine tomatoes, peppers, onions, vinegar, rum, sugar, chili powder, cumin, salt, mustard, and cayenne. Bring to boil, reduce heat and simmer gently, uncovered, about 2 hours or til mixture is about the consistency of catsup, stirring occasionally. Puree with an immersion blender til very smooth while still cooking (be careful so you don't burn yourself).

Step 3

Immediately ladle chili sauce into hot, clean half-pint jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boil). Remove jars from canner; cool on racks. Store in cool, dark pantry or other place just like and other food
that is home canned.

To peel tomatoes easily, blanch in boiling water for about 30 seconds, remove, drain and cool. The skins will just slide off with little effort.
For a change of flavor, char the tomatoes the same as the peppers, steam in bag or bowl and peel. Or, roast tomatoes, peppers and onions in oven, then peel and chop.

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