New Mexican Tomato Taco Sauce for Canning |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using New Mexican Tomato/Tomato Paste Salsa for Canning if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe. Ingredients:
8 quarts paste tomatoes, finely chopped, peeled, cored |
2 1/2 cups vinegar |
2 tablespoons salt |
2 garlic cloves, crushed |
1 1/2 tablespoons black pepper |
5 cups onions, chopped |
1 tablespoon sugar |
4 jalapeno peppers, seeded, chopped |
2 tablespoons oregano leaves (optional) |
1 teaspoon ground cumin (optional) |
4 chilies, seeded, chopped (long green) |
Directions:
1. Combine ingredients in a large saucepan.
2. Bring to a boil, then reduce heat and simmer, stirring frequently
3. until thick (about 1 hour).
4. Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0–1,000 feet
5. altitude; 20 minutes at 1,001–6,000 feet; 25 minutes
6. above 6,000 feet.
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