Publisher Photo
Publisher Photo
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
Recommended: 32 Super Steak Recipes
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour Process: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Chipotle Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p216

Nutritional Facts

1/4 cup: 52 calories, 0 fat (0 saturated fat), 0 cholesterol, 221mg sodium, 12g carbohydrate (11g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Chipotle Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p216

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChipotle Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review