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    Red Taco Sauce

    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)

    Info

    • Prep: 1 hour
    • Cook: 90 minutes
    • Serves: 16 PINTS!!!!
    • Source
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    Directions

    1. 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.
    2. 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.
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    recipes/preserves/red_taco_sauce.txt · Last modified: 2024/01/07 13:33 (external edit)