All you need:
10 pounds ripe tomatoes or 6 (28 oz each) cans Hy-Vee diced tomatoes, drained
2 c. chopped onions
1 1/2 c. chopped green pepper
5 cloves garlic, finely chopped
2 chipotle peppers in adobo sauce, coarsely chopped
1 1/2 c. Hy-Vee cider vinegar
1 c. packed Hy-Vee brown sugar
1/2 c. Hy-Vee honey
2 tsp Hy-Vee chili powder
2 tsp paprika
2 tsp Hy-Vee ground mustard
2 tsp Hy-Vee salt
1 tsp freshly ground Hy-Vee black pepper
All you do:
If using fresh tomatoes, loosen skins by scoring the skin on the bottom of each tomato with a sharp knife and plunging several at a time into a pot of boiling water for 1 minute. Using a slotted spoon, transfer to a bowl of ice water for about 1 minute. Slip off skins and quarter tomatoes. Using fingers or a spoon, scoop out and discard seeds and juice. Squeeze or cut tomatoes into small pieces; drain in a colander, saving juice for another use, if desired.
In a Dutch oven combine tomatoes, onions, green pepper, garlic and chipotle peppers. Bring to a boil. Reduce heat and maintain an aggressive simmer, uncovered, for 30 minutes. Carefully puree in several batches in a blender or food processor for 30 to 60 seconds or until smooth. Return to saucepan.
Add vinegar, brown sugar, honey, chili powder, paprika, ground mustard, salt and black pepper. Return to a boil. Reduce heat and maintain an aggressive simmer, uncovered, for 2 hours or until sauce thickens to the consistency of ketchup, stirring frequently. For a smoother sauce, puree again. Ladle into sterilized jars, leaving 1/2-inch headspace. Process in boiling water bath for 20 minutes after water has returned to full boil.
Daily nutritional values:
10% vitamin A
20% vitamin C
2% calcium
2% iron
Nutrition information per serving:
Calories: 40
Carbohydrate: 9g
Cholesterol: 0mg
Dietary Fiber: 1g
Fat: 0g
Protein: 1g
Saturated Fat: 0g
Sodium: 85mg
Sugar: 8g
Trans fats: 0g