The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a chili sauce. The method comprises the following steps of material preparation, pretreatment, beating, mixing and fermentation. According to the chili sauce prepared by the invention, the total acid content of the chili sauce is controlled by special hot soup treatment and a special fermentation process, and the total acid content can reach up to 0.88% at a minimum. If the total acid content is too high, product is not safe. The flavor of chili is ensured, and finally the chilisauce has a natural red color, is bright and glossy, and has little juice, poor fluidity, moderate viscosity, fine and uniform texture, no layering, a strong fermentation flavor, coordinating smells,no peculiar smell, fine taste, mild sourness, spiciness and saltiness, and soft sourness.