Tomato taco sauce

16 -18 pints

Ingredients

Quantity Ingredient
8 quarts Peeled; cored, finely chopped paste tomatoes
2 Clove garlic; crushed
5 cups Chopped onions
4 Jalapeno peppers; seeded, chopped
4 Long green chilies; seeded, chopped
2½ cup Vinegar
2 tablespoons Salt
1½ tablespoon Black pepper
1 tablespoon Sugar
2 tablespoons Oregano leaves
1 teaspoon Ground cumin

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 ½-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

Yield 16-18 pints

This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency. Liquid must be reduced.

Posted to MM-Recipes Digest by PMCiesla@... on Sep 7, 1998, converted by MM_Buster v2.0l.

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