Recipe By: Adapted (so it barely resembles) from "El Paso Chile Company Burning Desires" Book
3 tablespoons Olive Oil
Heat oil in a Dutch oven; saute onion and garlic covered 10 minutes, stirring occasionally. Stir in chili powder; cover and cook 5 minutes.
Meanwhile, place tomatoes, chipotle chiles with their sauce, salsa, ketchup and Tabasco into a blender or food processor; pulse until the mixture is smooth. Add mixture to the pot; mix well. Add remaining ingredients; mix well. Bring slowly to a simmer; partially cover and cook 30-35 minutes or until mixture is thickened and shiny, stirring occasionally.
Cool mixture in the pot; spoon into plastic containers or sterilized canning jars. The sauce may be used immediately, refrigerated several weeks, or frozen 3-4 months. Makes about 3 pints.
Copyright © 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved