Chipotle Picante Sauce

• 1-14 ounces Tomato sauce
• 3/4 cup Tabasco chipotle sauce
• 1-28 ounces Tomatoes, crushed
• 1-12 ounces Beer, Water maybe substituted
• 1 Onion, finely chopped
• 1 Green pepper, de-stemmed and seeded
• 1/2 cup White vinegar
• 1-1/2 teaspoons Sea salt
• 1-1/2 teaspoons Onion, dried, minced
• 1-1/2 teaspoons Garlic, dried, minced
• 1 cup Corn, cut, frozen
• 3 Limes, juice from limes
• 1 bunch Cilantro, chopped and to taste

1. Place the fresh onion, coarsely chopped, and the green pepper de-stemmed, seeded, and coursely chopped, into a food processor and finely chop. Transfer the onion and bell pepper to a sauce pan along with the remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 30 minutes. When done, remove from heat and cool. When cool, place in a sealed air tight container and refrigerate over night.

tomato sauce, tomatoes, water, onion, green pepper, white vinegar, salt, onion, garlic, corn, limes, cilantro

Taken from food52.com/recipes/13516-chipotle-picante-sauce (may not work)