BadAzz Chipotle Pepper and Tomato Sauce

32
Servings
30m
Prep Time
2h
Cook Time
2h 30m
Ready In


"This is a sauce I make during tomato season. I use this to "spike up" chili recipes. (Use this sauce when a recipe calls for crushed tomatoes) If you love spicy you will love this sauce. You can also use this to marinate chicken wings."

Original recipe yields 32 servings
OK

Nutritional

  • Serving Size: 1 (193.9 g)
  • Calories 52.6
  • Total Fat - 2.2 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 289.1 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 2.5 g
  • Sugars - 5.1 g
  • Protein - 1.8 g
  • Calcium - 29.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 29 mg
  • Thiamin - 0.1 mg

Step 1

Wash tomatoes and cut out leaves and stems.

Step 2

Slice tomatoes in half and place skin side up on 2 rimmed baking pan and drizzle with the 1/4 cup of the olive oil.

Step 3

Broil on top rack for 5 to 6 minutes, until skin starts to bubble; set aside and allow cooling completely. (If you have a smaller oven, do this one baking pan at a time.)

Step 4

Meanwhile in a large oven proof pot (I use cast iron Dutch oven), heat 2 tablespoons olive oil over medium-high heat and toss in the onion and green peppers; cook until onion is translucent.

Step 5

Remove and discard the skin from the tomatoes and add to the pot along with the juices in the baking pan.

Step 6

Add the remaining ingredients and liquefy using a hand held immersion blender. (If you do not have an immersion blender, you can do this in a blender in batches and returning it to pot when done.)

Step 7

Place the pot in a preheated 350 degree Fahrenheit oven and cook for 2 hours.

Step 8

You can either can this sauce in 1 litre jars or freeze it in 4 cup containers.

Tips & Variations


No special items needed.

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