Recipe: Sweet Hot Smoky Tomato Tabasco Chutney
- 3 slices uncured bacon (no nitrates or nitrites), chopped
- 1 onion, peeled and sliced thinly into half moons
- 1 (14.5-ounce can Italian diced tomatoes in garlic, oregano and basil
- ½ cup mixture of golden raisins and currants
- 2 Medjool dates, pitted and finely minced
- 1/4-1/2 teaspoon Tabasco® Original Red Sauce
- In a heavy lidded saucepan over medium heat, cook the bacon until the fat renders. Add the onion, stir to coat onion with fat, put the lid on, and continue to cook/sweat the onion for about 10-12 minutes, stirring occasionally. The onion will brown somewhat, but won’t get deeply caramelized because of the condensation dripping back down into the pan from the inside of the lid. 
- Add tomatoes and their juice, raisin-currant mixture, dates and Tabasco. Use the smaller amount if you have sensitive mouths and the larger amount if you are used to hot sauce at your house. (Or start with the smaller amount, and you can always add more later.) 
- Stir, turn the heat down to a low simmer, and put the lid back on. Cook for another 15 minutes, stirring once at the halfway point.
- Remove from heat, allow to cool, and spoon into a clean lidded jar to refrigerate until ready for use.
- Makes about 1 ½ cups.
Dorothy Reinhold | Shockingly Delicious
This has an underlying but not unbearable heat. Feel free to add more hot sauce either before cooking, or after you taste the finished product, to suit yourself. Tabasco® Original Red Sauce has a Scoville Unit Rating of 2,500-5,000 (Tabasco Habanero has a Scoville of 7,000.) Scoville units are a standardized way of measuring the capsaicin in peppers.
Preparation time: 10 minutes
Cooking time: 30 minutes
Diet tags: Gluten free
Number of servings (yield): 6
Culinary tradition: USA (General)
Disclosure: I was compensated for this post by the McIlhenny Co., the makers of Tabasco. All opinions are my own, and this recipe is a Shockingly Delicious original.