Tomato Taco Sauce
Makes about 16 to 18 pints
8 quarts peeled, cored, finely chopped paste
5 cups chopped
jalapeno peppers, seeded, chopped
green chiles, seeded, chopped
cups vinegar (5 percent)
oregano leaves (optional)
1 teaspoon ground
Note: This recipe works best with paste tomatoes, as
slicing tomatoes will yield a thin watery salsa. If
you only have slicing tomatoes available, use the
Tomato/Tomato Paste Salsa recipe.
Please read Using Boiling Water Canners before
beginning. If this is your first time canning, it is
recommended that you read Principles of Home Canning.
Caution: Wear plastic or rubber gloves and do not
touch your face while handling or cutting hot peppers.
If you do not wear gloves, wash hands thoroughly with
soap and water before touching your face or eyes.
Preparing Peppers: The jalapeno peppers do not need to
be peeled. The skin of long green chiles may be tough
and can be removed by heating the peppers. Usually
when peppers are finely chopped, they do not need to
be peeled. If you choose to peel chiles, slit each
pepper along the side to allow steam to escape. Peel
using one of these two methods:
Oven or broiler method to blister skins - Place chiles
in a hot oven (400-degrees F.) or broiler for 6 to 8 minutes
until skins blister.
Range-top method to blister skins - Cover hot burner
(either gas or electric) with heavy wire mesh. Place
peppers on burner for several minutes until skins
To peel, after blistering skins, place peppers in a
pan and cover with a damp cloth. (This will make
peeling the peppers easier.) Cool several minutes;
slip off skins. Discard seeds and chop.
Hot Pack: Combine all ingredients in a large saucepot
and heat, stirring frequently, until mixture boils.
Reduce heat and simmer, stirring frequently until
thick (about 1 hour). Ladle hot into clean, hot pint
jars, leaving 1/2-inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a
dampened, clean paper towel; apply two-piece metal
canning lids. Process in a boiling water canner
according to the recommendations in Table 1.
Recommended process time for Tomato Taco Sauce in a
Style of Pack = Hot
Size = Pints
0 - 1,000 ft = 15 min
6,000 ft = 20 min
Above 6,000 ft = 25 min