Tomato Taco Sauce

Gather

Ingredients

• 8 quarts peeled, cored, finely chopped paste tomatoes
• 2 cloves garlic, crushed
• 5 cups chopped onions
• 4 jalapeño peppers, seeded, chopped
• 4 long green chiles, seeded, chopped
• 2½ cups vinegar (5 percent)
• 2 tablespoons salt
• 1½ tablespoons black pepper
• 1 tablespoon sugar
• 2 tablespoons oregano leaves (optional)
• 1 teaspoon ground cumin (optional)

Preserve

Instructions

1. 01

   Wear gloves for the peppers. Prepare the peeled, cored paste tomatoes and onions. Seed and chop the peppers; jalapeños need no peeling. If peeling long green chiles, slit and blister at 400°F for 6 to 8 minutes or over a protected burner, cover briefly, cool, and peel.

2. 02

   Combine every measured ingredient in a large pot. Stir frequently until boiling, then simmer with frequent stirring until thick, about 1 hour.

3. 03

   Ladle the hot sauce into hot pint jars. Maintain ½-inch headspace, remove air, correct the fill, clean the rims, and secure the lids.

4. 04

   Process the hot pints in a boiling-water canner for 15 minutes at 0-1,000 ft. If your elevation is higher, apply the extra time from the elevation tool.
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