Chipotle Sauce

Name: Chipotle Sauce
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 half-pints.
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

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

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.

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.