Directions:
- In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel.
- In a food processor, cover and process tomatoes in batches until finely chopped. Transfer to a Dutch oven. Add the brown sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until most of the liquid is evaporated, stirring constantly.
- Carefully ladle sauce into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 6 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.17 Kcal (227 kJ) | ||
| Calories from fat | 1.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 240.48mg | 10% | |
| Potassium | 196.82mg | 4% | |
| Total Carbs | 12.58g | 4% | |
| Sugars | 11.49g | 46% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 0.92g | 2% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 0.3mg | 1% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 55.06 Kcal (231 kJ) | ||
| Calories from fat | 1.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 244.43mg | 10% | |
| Potassium | 200.06mg | 4% | |
| Total Carbs | 12.79g | 4% | |
| Sugars | 11.68g | 46% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 0.3mg | 1% | |
| Calcium | 16.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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