Sunday 27 July 2014

BadAzz Chipotle Pepper and Tomato Sauce

This sauce is EXTREMELY hot, not for the bland palette, lol. I usually add a bit of this to chili con carne or to tomato pasta sauces to add a bit of heat. Hubby loves this sauce tossed with deep fried chicken wings.

12 pounds fresh tomatoes
1/4 cup olive oil plus 2 tablespoons, divided
1 green pepper, chopped
1 large onion, chopped
3 cloves garlic, pressed
2 (6.5 oz) can chipotle pepper in adobo sauce
1 (6 oz) can tomato paste
3 tablespoons cumin
1 tablespoon salt

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. 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.

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Have you tried this recipe?? Tell us how it turned out :)