Chipotle peppers are smoked and dried red jalapeños. They are often packed with a flavorful tomato sauce called adobo that brings a smoky heat to recipes. This punchy chipotle-infused tomato sauce makes an exciting topping for chicken, eggs, tacos, and burgers.
- 6 tomatoes
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 2 chipotle peppers in adobo sauce
- 1 tsp worcestershire sauce
- ¼ tsp table salt
- ¼ tsp, ground black pepper
- Using a sharp knife, slice a shallow X into the bottom of each tomato. Fill a medium-sized saucepan about halfway with water and bring to a boil. Drop tomatoes into the boiling water for 1 minute, then remove with a slotted spoon. When cool enough to handle, peel back the skin from the tomatoes, slice each in half, scoop out the seeds, and finely chop.
- Mix together tomatoes and sugar in the saucepan. Let stand for 10 minutes. Bring to a boil, reduce heat and simmer for 15 minutes, stirring often. Stir in apple cider vinegar, chipotle chili pepper, Worcestershire sauce, salt, and black pepper. Simmer until thickened, about 10 minutes.