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
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 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.
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 for 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 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.
  3. 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.
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

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