Make Ahead

Chipotle Picante Sauce

July 25, 2011
4.6 Stars
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 ounces Tomato sauce
  • 3/4 cup Tabasco chipotle sauce
  • 1-28 ounces Tomatoes, crushed
  • 1-12 ounces Beer, Water maybe substituted
  • 1 Onion, finely chopped
  • 1 Green pepper, de-stemmed and seeded
  • 1/2 cup White vinegar
  • 1-1/2 teaspoons Sea salt
  • 1-1/2 teaspoons Onion, dried, minced
  • 1-1/2 teaspoons Garlic, dried, minced
  • 1 cup Corn, cut, frozen
  • 3 Limes, juice from limes
  • 1 bunch Cilantro, chopped and to taste
In This Recipe
  1. 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.

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