Chipotle Sauce
I grow a huge garden every year to help feed my family of seven. My sister shared this recipe with me as a way to use up my bounty of tomatoes. You can also puree the mixture to create a barbecue sauce for meats.—Jean Kennedy, Walton, Oregon24 ServingsPrep: 1 hour Process: 15 min.
Ingredients
- 4 pounds plum tomatoes (about 12 medium)
- 1 cup packed brown sugar
- 3/4 cup cider vinegar
- 1/4 cup minced chipotle peppers in adobo sauce
- 2 teaspoons salt
Directions
- In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a
- few at a time; boil for 30 seconds. Drain and immediately place
- tomatoes in ice water. Drain and pat dry; peel.
- In a food processor, cover and process tomatoes in batches until
- finely chopped. Transfer to a Dutch oven. Add the brown sugar,
- vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat;
- simmer, uncovered, for 20-25 minutes or until most of the liquid is
- evaporated, stirring constantly.
- Carefully ladle sauce into hot half-pint jars, leaving 1/2-in.
- headspace. Remove air bubbles; wipe rims and adjust lids. Process
- for 15 minutes in a boiling-water canner. Yield: 6 half-pints.
Nutrition Facts: 1/4 cup equals 52 calories, trace fat (trace saturated fat), 0 cholesterol, 221 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.