Recipe
Side Dish
Honey-Chipotle Barbecue Sauce
Primary Media
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
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. paprika | ||
2 tsp. Hy-Vee ground mustard | ||
2 tsp. Hy-Vee salt | ||
1 tsp. freshly ground Hy-Vee black pepper |
Directions
- 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.
Nutrition facts
Servings
40 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 9g
- Protein: 1g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2012.