====== Red Taco Sauce ======
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===== Ingredients =====
  * 8 quarts peeled, cored, finely chopped paste tomatoes
  * 2 cloves garlic, crushed
  * 5 cups chopped onions
  * 4 jalapeños, seeded and chopped
  * 4 long green chiles, seeded and chopped
  * 2 1/2 cups vinegar
  * 2 tablespoons salt
  * 1 1/2 tablespoons black pepper
  * 1 tablespoon sugar
  * 2 tablespoons oregano leaves (optional)
  * 1 teaspoon ground cumin (optional)
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===== Info =====
  * **Prep:** 1 hour
  * **Cook:** 90 minutes
  * **Serves:** 16 PINTS!!!!
  * [[https://pubs.nmsu.edu/_e/E323/index.html|Source]]

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===== 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 1/2-inch headspace. Adjust lids and process in boiling-water canner for 15 minutes at 0–1,000 feet elevation, 20 minutes at 1,001–6,000 feet, and 25 minutes above 6,000 feet.
  - This recipe works best with paste tomatoes because slicing tomatoes will yield a thin, watery salsa. If you only have slicing tomatoes available, use the Tomato/Tomato Paste Salsa recipe.

{{tag>mexican salsa canning tomato jalapeno green_chile vinegar}}
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