Mexican Taco Sauce Recipe - Cooking Index
Mexican Taco Sauce Recipe - Cooking Index
| 2 | Chopped peeled cored tomatoes - - (abt 12 large) | |
| 1 1/2 cups | 219g / 7.7oz | Chopped hot red peppers - (abt 24 large) |
| 4 cups | 948ml | Vinegar, 5% acidity - divided |
| 1 cup | 198g / 7oz | Sugar |
| 1 tablespoon | 15ml | Salt |
| 2 tablespoons | 30ml | Mixed pickling spices |
| 2 teaspoons | 10ml | Oregano |
| 1 teaspoon | 5ml | Chili powder |
| 1 | Garlic clove - minced |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Combine tomatoes, peppers and 2 cups vinegar in a large saucepot; cook until tomatoes are soft. Press through a sieve or food mill. Return tomato puree to large saucepot. Add sugar and salt.
Tie spices and garlic in a spice bag; add to tomato mixture. Simmer until thick, about 30 minutes, stirring frequently. Add remaining 2 cups vinegar to sauce. Simmer until thick, about 30 minutes, stirring frequently. Remove spice bag.
Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about four 8-ounce jars.
Caution: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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