Makes about 4 cups
This sauce has the sweetness of maple syrup and the spice of chipotle peppers. Jeff Approved.
One 28-ounce can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo, diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup unfiltered apple juice ( I used apple sauce)
Juice of 2 lemons
4 garlic cloves, minced
2 tablespoons dry mustard
2 teaspoons salt
2 teaspoons black pepper
1. Combine all of the ingredients in a heavy-bottomed saucepan and stir to combine.
2. Bring the sauce to a boil over medium-high heat.
3. Reduce the heat and simmer until the sauce is thick and reduced by about a quarter, 30 to 35 minutes. Let cool slightly.
4. The sauce will keep, refrigerated, in an airtight container for up to 2 weeks.