Hi -
I've been making this for several years - it's the only sauce I've made that I really like. It's very versatile and can be used as a dip for chips or added to whatever you want to add chipotle flavor to. I like to make it in small batches - this one was about 2 pints and I canned it so my son could take it back to FSU. He really can go through it.
Of course you start with smoked red ripe jalapenos. I grow a few but really rely on the Mexicans at the flea market as my source - they always have nice red jalapenos. I smoke them over pecan for about 5 hours and finish them off in a dehydrator before freezing them. I know they're not chipotles in the traditional sense, but what the hay. They freeze very well and I always have some on stock.
I put the ingredients together in a small sauce pan and simmer for a couple of hours until the jalapenos are soft. Then I take them out and remove the stems. Then I food process the chipotles and add back to the sauce pan. It's usually at this point I add the catsup - about 2 tablespoons. I'll simmer the mixture about an hour being careful to add water or vinegar as needed for consistency.
One ingredient not shown is the sea salt. I probably added about 2 teaspoons to this batch.
I know some may not like seeds but they work for - I actually like them in this sauce.
Then I add to the sterilized jars and listen for the lids to pop.
I hope you try it - very tasty and simple to do.
Bob
I've been making this for several years - it's the only sauce I've made that I really like. It's very versatile and can be used as a dip for chips or added to whatever you want to add chipotle flavor to. I like to make it in small batches - this one was about 2 pints and I canned it so my son could take it back to FSU. He really can go through it.
Of course you start with smoked red ripe jalapenos. I grow a few but really rely on the Mexicans at the flea market as my source - they always have nice red jalapenos. I smoke them over pecan for about 5 hours and finish them off in a dehydrator before freezing them. I know they're not chipotles in the traditional sense, but what the hay. They freeze very well and I always have some on stock.
I put the ingredients together in a small sauce pan and simmer for a couple of hours until the jalapenos are soft. Then I take them out and remove the stems. Then I food process the chipotles and add back to the sauce pan. It's usually at this point I add the catsup - about 2 tablespoons. I'll simmer the mixture about an hour being careful to add water or vinegar as needed for consistency.
One ingredient not shown is the sea salt. I probably added about 2 teaspoons to this batch.
I know some may not like seeds but they work for - I actually like them in this sauce.
Then I add to the sterilized jars and listen for the lids to pop.
I hope you try it - very tasty and simple to do.
Bob
