Chef Emeril Lagasse's mix from the Food Network and AllRecipe.com's version are some good recipes for tomato chili sauce. Each recipe uses a different combination of peppers to achieve its own flavor and can be used immediately or processed in glass jars in accordance with standard canning procedures for long-term storage. The Food Network is a single-serving portion. while the Allrecipe.com tomato chili sauce yields 96 servings.
Make Emeril Lagasse's version by heating 1 tablespoon of vegetable oil over medium heat in a non-reactive saucepan. Add 1 cup of chopped onions when the oil is hot and salt and pepper to taste. Saute the onions for about one minute, and then add 5 cups of diced tomatoes, peeled and seeded. Salt and pepper again to taste, and add in 1/2 of a small jalapeno, stemmed and chopped. Stir in 1/2 teaspoon of cinnamon, 1/4 teaspoon of allspice, 1/8 teaspoon of freshly ground cloves and 2 cups of white vinegar.
Bring the mixture to a boil, reduce the heat, and simmer for 1 hour. Allow it to cool completely before serving or pouring it into a 1-quart sterilized jar for canning.
For AllRecipe.com's tomato chili sauce, simmer 35 peeled, seeded and chopped tomatoes in a large pot for 1 hour. Stir in 3 seeded and chopped hot chili peppers 4 red bell peppers -- cored, seeded and cut into 2-inch pieces -- 1 large chopped onion, 2 cups of apple cider vinegar and 1/3 cup of fresh lime juice. Add 1 cup of white sugar, 1 cup of brown sugar and 1 tablespoon of salt. Reduce the heat to low, and simmer slowly for 3 to 5 hours until the liquid reduces and thickens.