Mexican Taco Sauce Recipe

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Mexican Taco Recipes

Ingredients:

2 qt chopped peeled cored tomatoes -, (abt 12 large)
1 1/2 cup chopped hot red peppers - (abt 24, large)
4 cup vinegar, 5% acidity, divided
1 cup sugar
1 tbsp salt
2 tbsp mixed pickling spices
2 tsp oregano
1 tsp chili powder
1 garlic clove, minced

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
purée
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/"
S(Formatted for MC6):
"07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"4 half-pints"

Servings: 0

 

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