Use this sauce for pizza, burgers, mexican food, eggs… really, anywhere that you think a splash of smokey chipotle would suit.
Note: Do not adjust the ratio of vinegar to vegetables in the sauce if you are canning. The PH level needs to be high enough for safe storage.
Farm to Table Chipotle Hurt Hot Sauce
Makes Roughly 1.75 litres, or 14 x125 ml jars.
4 1/2 lbs green tomatoes
1 lb cayenne chilies
1/2 lb green pepper
12 dried chipotle chilies
12 dried cascabel chilies
3/4 lb small cooking onions
1 1/2 heads of garlic, broken into pieces
3 tsp granulated sugar
1 1/2 tsp salt
1 1/2 cup cider vinegar
- Place chipotle and cascabel chilies in bowl; add 2 cups boiling water. Let steep.
- Clean and stem tomatoes and peppers.
- Cut green pepper in half.
- Grill tomatoes, cayenne chilies, green peppers, onion, and garlic on a medium-high grill, remove from heat when charred but not burnt, roughly 20 minutes (tomatoes should brown not blacken, chilies should blister and just start to blacken at the tips, peppers should slightly blister and just start to blacken).
- Peel onion and garlic.
- Roughly chop tomatoes, chilies, peppers, onions, and garlic.
- Add sugar and salt to vinegar, stir.
- Combine all ingredients in a stock pot. Bring to a boil. Reduce heat and simmer for 45 minutes.
- Remove from heat.
- Run contents through a food mill.
- Follow canning instructions for “hot pack” canning — the Barnardin canning website is probably your best source. Prepare approximately 14x125ml jars. Process for 15 minutes in a hot water bath canner.
Tomatoes, cayennes, garlic: The Farm to Table Gardens.
Dried chilies: The Firehouse Gourmet.
Onion and green pepper: Beyer Farms, Douro (I think… Krista grabbed them at Market, and we often shop Beyer’s).