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Mexican Taco Sauce Recipe - Cooking Index

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Mexican Taco Sauce

Courses: Sauces

Recipe Ingredients

2   Chopped peeled cored tomatoes - - (abt 12 large)
1 1/2 cups 219g / 7.7ozChopped hot red peppers - (abt 24 large)
4 cups 948mlVinegar, 5% acidity - divided
1 cup 198g / 7ozSugar
1 tablespoon 15mlSalt
2 tablespoons 30mlMixed pickling spices
2 teaspoons 10mlOregano
1 teaspoon 5mlChili powder
1   Garlic clove - minced

Recipe Instructions

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.

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