|
| Mexican Taco Sauce
2 quarts of chopped peeled cored tomatoes, (abt 12 large)
1 1/2 cups of chopped hot red peppers, (abt 24 large)
4 cups of vinegar, 5% acidity, divided
1 cup of sugar
1 tablespoon of salt
2 tablespoons of mixed pickling spices
2 teaspoons of oregano
1 teaspoon of 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 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" |
Dips & Sauces Cookbooks
|
|
