Tomato taco sauce
16 -18 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | quarts | Peeled; cored, finely chopped paste tomatoes |
| 2 | Clove garlic; crushed | |
| 5 | cups | Chopped onions |
| 4 | Jalapeno peppers; seeded, chopped | |
| 4 | Long green chilies; seeded, chopped | |
| 2½ | cup | Vinegar |
| 2 | tablespoons | Salt |
| 1½ | tablespoon | Black pepper |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Oregano leaves |
| 1 | teaspoon | Ground cumin |
Directions
Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving ½-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
Yield 16-18 pints
This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced.
Posted to MM-Recipes Digest by PMCiesla@... on Sep 7, 1998, converted by MM_Buster v2.0l.