Chipotle BBQ Sauce is a wonderful BBQ sauce with a slightly smoky and spicy taste of chipotle peppers. Can you say YUMMM? This tasty BBQ sauce is my husband’s favorite. It is delicious on just about anything. Onion burgers are phenomenal with it, as well as, french fries, chicken, and any number of other things.
Having a good BBQ sauce recipe is a must for every home canner’s recipe collection. This homemade Chipotle BBQ Sauce also makes an amazing gift if you are generous enough to give away your hard work.
Chipotle BBQ sauce
This recipe makes 7 pints of Chipotle BBQ Sauce.
13 pounds quartered Tomatoes
2 chopped Onions
2 c chopped Celery
1.5 c chopped Red Pepper
1 tsp Chipotle Pepper Powder
1/2 tsp Pepper
1 c Brown Sugar
2 tbsp minced Garlic
1 tbsp dry ground Mustard
1 tbsp Paprika
1 tbsp Salt
1 tbsp Liquid Smoke
1 c White Distilled Vinegar
Soften the quartered tomatoes by simmering for about 20 minutes.
simmer tomatoes to soft
Process the soft tomatoes through a food mill or a blender if you prefer to keep the seeds and skins. Then place the pulp in a strainer (I like my husband’s honey strainer.) or cheesecloth to drain out the juice. Save the juice to be canned later. This step of straining the sauce allows you to skip the reducing down process which usually takes about 3 hours to do. If for some reason the sauce seems too thick you can add some of the juice back in.
process through food mill
Place the strained pulp in a large saucepot and add the rest of the ingredients.
add all ingredients
Simmer for 20 minutes or until the vegetables are soft.
Blend together in a blender until it is nice and smooth.
blend until smooth
Continue to simmer until it is your desired thickness.
While your sauce is simmering on the stove it is time to prepare your canning equipment.
Place your pint jars in the oven to heat at 250 degrees Fahrenheit.
Place a small saucepan on the stove on simmer and insert your lids to soften the seals.
Fill your water bath canner half full with water and place it on the stove on low to begin heating. Do not let it get too hot, just warm it up.
Gather your ladle, jar lifter, lid lifter, chopsticks, clean cloth, and any other needed supplies for canning.
Filling and Processing Jars:
Fill the jars leaving 1/2-inch headspace.
Use a chopstick to remove any air bubbles.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Once your jars have completed processing, use the jar lifter to remove them from the boiling water bath canner. Space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
Chipotle BBQ sauce