Chipotle Sauce


Canned Chipotle Sauce

My wife has twice canned this sauce she found in a Taste of Home canning magazine (online link here). She says it is extremely simple to prepare. It is fantastic on chips and on Mexican dishes. The last time she made the sauce she added some ground chipotle powder to turn up the heat a bit.


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 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.
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