This Spicy Plum Chipotle Sauce strikes the perfect balance between sweet, smoky, and tangy. Ripe plums simmer with chipotle chiles, garlic, onion, and a touch of vinegar to create a rich, flavorful sauce with gentle heat and deep complexity. Use it anywhere you’d enjoy barbecue sauce—it’s especially delicious brushed over grilled meats, served with roasted vegetables, or slathered on pulled pork sandwiches.
INGREDIENTS:
5 quarts ripe plums, pitted and cut into pieces
1 yellow onion, chopped
5 cloves garlic, minced
1/4 cup canned chipotle peppers, drained and chopped
1 small red bell pepper, stem, and seeds removed and chopped
6 cups sugar
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons salt
1 tablespoon liquid smoke
8 half-pint canning jars with lids and rings, sterilized
METHOD:
In a large, heavy-bottomed pot, combine the plums, onion, garlic, chipotle peppers, red bell pepper, sugar, both vinegars, salt, and liquid smoke.
Bring to a simmer over medium heat, stirring frequently to prevent sticking. Cook for about 1 hour, until the plums are very soft and the mixture thickens slightly.
Using an immersion (stick) blender, carefully purée the mixture until smooth. (Alternatively, cool slightly and purée in batches in a blender, then return to the pot.)
Meanwhile, prepare a boiling water bath for canning. Fill the canner with enough water to cover the jars by at least 1 inch and bring to a simmer.
Ladle the hot sauce into sterilized jars, leaving 1/4 inch of headspace. Wipe rims clean, then apply lids and screw bands until fingertip-tight.
Carefully lower the jars into the boiling water bath. Once the water returns to a full boil, process for 20 minutes.
Remove jars and let cool on a towel undisturbed for 12–24 hours. Check seals before storing. Refrigerate any jars that did not seal properly.
YIELD: About 4 pints (8 half-pints)
