BadAzz Chipotle Pepper and Tomato Sauce
September 25, 2013
Categories: Fresh Tomatoes, Sauce, Hot sauces, Tomato/Red Sauces, Fruit, Tomato, Vegetables, Onions, Peppers, Mexican, Budget-Friendly, Canning/Preserving, Freezer (OAMC), Make-Ahead, Pantry/Shelf, Fall/Autumn, Game/Sports Day, Summer, Winter, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spicy, Spring more
"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."
- 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
Wash tomatoes and cut out leaves and stems.
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.
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.)
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.
Remove and discard the skin from the tomatoes and add to the pot along with the juices in the baking pan.
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.)
Place the pot in a preheated 350 degree Fahrenheit oven and cook for 2 hours.
You can either can this sauce in 1 litre jars or freeze it in 4 cup containers.
Tips & Variations
No special items needed.