Chipotle picante sauce

By ROBOSLEYB • July 25, 2011 • 0 Comments

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Author Notes: The core recipe comes from the book "Even more top secret recipes", from Todd Wilbur. The variation comes from adding tabasco chipotle sauce with a hint of lime.
The recipe can be used in many applications from dips to garnish steaks, chops, salads and seafood. - ROBOSLEYB

Makes 8 cups

1-14 ounce Tomato sauce
3/4 cups Tabasco chipotle sauce
1-28 ounce Tomatoes, crushed
1 Onion, finely chopped
1/2 cup White vinegar
1-1/2 teaspoon Sea salt
1-1/2 teaspoon Onion, dried, minced
1-1/2 teaspoon Garlic, dried, minced
1 cup Corn, cut, frozen
1 Green pepper, finely chopped
1-12 ounce Beer, water maybe substituted
3 Limes, juice from limes
1 bunch Cilantro, chopped and to taste

Place the fresh onion, coarsely chopped, and the green pepper de-stemmed, seeded, and coursely chopped, into a food processor and finely chop. Transfer the onion and bell pepper to a sauce pan along with the remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 30 minutes. When done, remove from heat and cool. When cool, place in a sealed air tight container and refrigerate over night.