CHIPOLTE SAUCE RECIPE RECIPES

Name: Chipotle Sauce
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 half-pints.
Cuisine: North America, Mexican
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

CHIPOTLE SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chipotle Sauce Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 60 minutes

Cook Time 15 minutes

Yield 6 half-pints.

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 52 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

CHIPOTLE SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chipotle Sauce Recipe: How to Make It - Taste of Home image

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

Provided by Taste of Home

Total Time 01 hours 15 minutes

Prep Time 60 minutes

Cook Time 15 minutes

Yield 6 half-pints.

Number Of Ingredients 5

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

Steps:

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.

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