A few months ago a neighbor brings me a box of ingredients, a sampling of his sauce that he created and a handwritten recipe note on how to create it.
The instructions were easy, making it a quick amazing condiment to whip up in a matter of moments. But the one thing that struck me, was that after making it, you stored it in the fridge to use. The problem for me is I don’t have room in my fridge. So I started scouring the reference books and looking the recipe over to see how I could make it shelf stable.
One food grade PH Tester later (This is the one I use) and I transformed Kenny’s recipe into a water-bath canning dream that now makes it shelf stable.
This recipe does not teach you how to water-bath can. If you don’t want to can it, you can simply keep it in the fridge like Kenny did. But for those of us that can, this is a must make to have on your shelf.
Just a small note on using a PH tester… It is addictive and will make you feel like a little mini scientist. Now on to the recipe…
Kenny’s Chipotle Sauce
- 1 12 ounce can Chipotle in Adobe Sauce
- 1 29 ounce can Tomato Puree
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Cumin
- 1 Tablespoon Cayenne Pepper
- 2 Tablespoon Chili Powder
- 2 Tablespoon Minced Dried Onion
- 1 Cup finely minced Pickled Jalapenos
- 3/4 Cup Brine from the Pickled Jalapeno Jar (you will need an extra jar for this brine)
- 1 Cup Sushi Vinegar
- Puree Chipotle’s and Jalapeno brine till smooth.
- Combine all ingredients in pot, bring to a boil, reduce heat and jar.
- Store in the refrigerator till ready to use.
To make it shelf stable follow these steps:
- After bringing it to a boil, very low simmer for 2 minutes.
- Fill 8 ounce, sterilized mason jars. 1/4 inch headspace.
- Waterbath can for 25 minutes.