Chipotle Sauce Recipe
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, Oregon
- 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
- 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.
Originally published as Chipotle Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p216
Enjoy this recipe with a sweet red wine.
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