I used to love my Grandmother's, but her recipe was lost.
Alice’s Chili Sauce
This is from my hispanic sister in law...
Ingredients:
•2 lbs red or green chiles, roasted and skin removed (See below for chile options)
•2-3 garlic cloves, peeled
•1/2 teaspoon cumin
•1 teaspoon salt
•juice of 1/4 lime
•2 tablespoons oil
•1-2 jalapenos seeded (optional for spiciness)
•2 cups drinking water
Preparation:
After chiles are roasted and peeled cut the stem area off, and make a cut down the side of the chile. Open it up, and scrape the seeds out with a spoon. Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth. For a sauce made with dried red chiles, see how to re-hydrate the chiles here.
You can use the finished sauce immediately, refrigerate it for 2-3 days, or freeze it for up to 6 months.
Chile Options
Usually you want to choose larger chiles that are mild to medium in heat. There are not very many fresh, red chiles suitable for a chile sauce, but Chile Colorado chiles make a good choice. There are many good choices for green chiles. The mildest one is an Anaheim or a California. The next one would be a Poblano, a dark green chile which is mild to medium in heat with a sweeter flavor. For a little more heat, use Pasilla chiles (also known as Chilaca.) Depending on your region, you may have other chile options, or they may have different names. Just remember they need to be larger in size and mild to medium heat (your preference.) Jalapenos, Serranos and Habaneros are usually not suitable as a base for this sauce as they are far to powerful.
Here is a chili sauce that I have made a couple of times...it’s from the Ball Blue Book of Preserving and I think it will be close to what you are after:
Chili Sauce (yld 6 pints)
4 quarts chopped, peeled, cored tomatoes
2 c. chopped onion
2 c. chopped sweet red peppers
1 hot red pepper, finely diced
1 c. sugar
3 TBS salt
3 TBS mixed pickling spices
1 TBS celery seed
1 TBS mustard seed
2-1/2 c. cider vinegar
Combine tomatoes, onions, peppers, sugar & salt in large saucepot. Simmer 45 minutes. Tie spices in spice bag and add to mixture. Simmer until reduced by half...stirring frequently as it thickens....splashes all over the place, and generally makes a mess of your stove (my editorial comment...LOL!). Add vinegar and simmer until it reaches your desired consistency. Remove spice bag.
Ladle into hot jars leaving ¼ inch head space; cap, and process 15 minutes in boiling water bath.