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LOCATION: Recipes >> Preserving >> Taco Sauce 01

Print this Recipe    Taco Sauce 01

Super Taco Sauce

2 large onions, diced
10 medium tomatoes, peeled (5 pounds) or two 28-oz cans whole tomatoes
5 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon leaf oregano
1 teaspoon leaf thyme
1 teaspoon salt
1 tablespoon sugar
1 tablespoon Worcestershire sauce
4 habanero peppers or 2-6 jalapeno peppers, optional
2 tablespoons white wine vinegar

Place all ingredients except vinegar in crockpot and stir well.
Cover and cook on Low setting for 8 to 10 hours.

Remove cover and turn to High setting for one hour to reduce excess
moisture.

Stir in vinegar. Allow to cool.

Force through a sieve or place in blender and puree until smooth.
Note that a sieve will remove bitter skins and seeds, and is
therefore a better, if slightly more tedious choice.

If canning, bring to a boil and place into sterilized glass jars.
I pressure process the jars for 20 minutes at 10 psig. This recipe
also freezes very nicely.

Makes about 8 cups (64 2-tablespoon servings).

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