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Chipotle Sauce

 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, Oregon
24 ServingsPrep: 1 hour Process: 15 min.


  • 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.
Nutritional 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.