The purposes of this study were to develop value-added sauce(ketchup) products with Korean advanced chile peppers (Capsicum annuum L.), determine their physicochemical characteristics, and conduct a sensory evaluation. American chile ketchup products were collected from American local favorites and analyzed based on their compositions. The Korean chile ketchup contained tomato paste(37.5%), Korean chile pepper(14.1%), sugar(14.8%), vinegar(14.1%), garlic(8.5%), herbs, plum extract, and oligosaccharide. Its physiochemical analysis showed: moisture 59.61±0.28%, crude protein 2.18±0.11%, crude lipid 1.99±0.04%, crude ash 9.26±0.13%, crude carbohydrate 26.97±0.48%, reducing sugar 35.19±0.97%, salt 3.04±0.04%, acidity 2.22±0.01%, pH 3.7±0.01, and °brix 36.3±0.14. Korean chile ketchup showed higher overall acceptability compared to American local favorite chile ketchup. This result suggests the possibility for replacing chile ketchup products imported from foreign countries(USA and Europe).