Yield: About 5–6 half-pint jars/3 pint jars
Method: Water bath canning
Processing Time: 20 minutes (adjust for altitude)
Ingredients
2 tablespoons butter or avocado oil
2 cups finely chopped onion
1 cup finely chopped green pepper
6 cloves garlic, minced
(2) 12 oz cans tomato paste
4 cups tomato sauce (or puréed tomatoes)
½ cup apple cider vinegar
½ cup molasses or ⅓ cup pure maple syrup
¼ cup mustard (yellow or Dijon)
2 tablespoons Worcestershire sauce (or coconut aminos for soy-free)
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons salt
1 teaspoon black pepper
Instructions
In a large, heavy-bottomed pot, heat butter or oil over medium heat.
Add onions and peppers; cook until softened, about 8–10 minutes.
Stir in garlic and cook another 30 seconds.
Add tomato paste, tomato sauce, vinegar, molasses, mustard, and Worcestershire. Stir until smooth.
Mix in chili powder, paprika, salt, and pepper.
Simmer uncovered for 20–25 minutes, stirring occasionally, until thickened and flavors are well combined.
Ladle hot sauce into hot, sterilized jars, leaving ½-inch headspace.
Remove air bubbles, wipe rims clean, and seal with lids and bands.
Process in a boiling water bath for 20 minutes (start timing once the water returns to a full boil).
Let jars cool 12–24 hours. Check seals before storing in a cool, dark pantry.
To Use
Brown 1 pound of ground beef, turkey, or venison. Add 1 cup of sauce, stir, and simmer until heated through. Serve on toasted buns, sweet potato rounds, or baked potatoes.
TWB Tips
🍯 Want it sweeter? Add an extra drizzle of molasses or maple syrup.
🌶 Prefer a kick? Add a pinch of cayenne or a few dashes of hot sauce.
🥩 For a richer flavor, deglaze your pan with a splash of beef broth before adding tomato sauce.
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