Honey-Chipotle Barbecue Sauce
Servings and Ingredients
|10 lbs.||ripe tomatoes or 6 (28 oz each) cans Hy-Vee diced tomatoes, drained|
|2 c.||chopped onions|
|1 ½ c.||chopped green pepper|
|5||cloves garlic, finely chopped|
|2||chipotle peppers in adobo sauce, coarsely chopped|
|1 ½ c.||Hy-Vee cider vinegar|
|1 c.||packed Hy-Vee brown sugar|
|½ c.||Hy-Vee honey|
|2 tsp.||Hy-Vee chili powder|
|2 tsp.||Hy-Vee ground mustard|
|2 tsp.||Hy-Vee salt|
|1 tsp.||freshly ground Hy-Vee black pepper|
- 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.
40 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 9g
- Protein: 1g
Vitamin A 10%
Vitamin C 20%
Hy-Vee Seasons Back to School 2012.