Capsicum sp. has been broadly consumed on its sauce. Preliminary stage of research observed the effect of time (0, 5, 10, 15 min) and temperature (80, 85, 90 °C) factors on physicochemical characteristics of chili sauce processed by two different cooking methods to obtain two best treatments in single cooking method. Moreover, main research stage observed the effect of thickening agents’ concentrations (2.4, 2.7, 3.0% of corn and modified starch) processed in 3 cooking conditions (control (85 °C for 0 min) and 2 selected treatments of preliminary stage) on physicochemical characteristic of chili sauce. Three best treatments were selected and being analyzed based on the sensory characteristics in contrast to a commercial chili sauce. One best treatment was selected and proximate analysis was conducted. The best selected treatments of preliminary stage were 85 °C for 10 min and 90 °C for 5 min processed by modified cooking method. Those were selected based on the best physicochemical characteristics. The best treatment of main research stage was 3.0% corn starch and 3.0% of modified starch processed with modified cooking method in 90 °C for 5 min for giving the highest viscosity observation value (4,207±172 cPs) and pH value of 3.57±0.02. Physicochemical characteristic of the chili sauce were 37.36±0.14 of lightness value, 6.54±0.23 of a* value, 4.35±0.22 of b* value, 33.61 of °Hue (redorange color), and 10.23±0.19 of °Brix of total soluble solid. The treatment had comparable overall hedonic score to the commercial one. Furthermore, proximate analysis on the selected sauce yield 88.94±0.05% of moisture, 37.01±0.26% of ash, 0.11±0.02% of protein, 4.25±0.35% of fat, and 58.63±0.12% of carbohydrate which were not statistically different from the commercial chili sauce.