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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 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 brown sugar, vinegar,
  • chipotle peppers and salt. Bring to a boil. Reduce heat; simmer,
  • uncovered, 20-25 minutes or until most of the liquid is evaporated,
  • stirring constantly.
  • Remove from heat. Ladle hot mixture into six hot half-pint jars,
  • leaving 1/2-in. headspace. Remove air bubbles and adjust headspace,
  • if necessary, by adding hot mixture. Wipe rims. Center lids on jars;
  • screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 15
  • minutes. Remove jars and cool. Yield: 6 half-pints.

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Chipotle Sauce (continued)

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.