New Mexican Tomato Taco Sauce For Canning Recipes

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NEW MEXICAN TOMATO TACO SAUCE FOR CANNING



New Mexican Tomato Taco Sauce for Canning image

Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. http://aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using Recipe#388114 if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe.

Provided by Busters friend

Categories     Sauces

Time 1h35m

Yield 16-18 pints

Number Of Ingredients 11

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)

Steps:

  • 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 1/2-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.

NEW MEXICAN TOMATO/TOMATO PASTE SALSA FOR CANNING



New Mexican Tomato/Tomato Paste Salsa for Canning image

Found this jewel in the New Mexico State University's Cooperative Extension Service tomato canning recipes. http://aces.nmsu.edu/pubs/_e/e-323.pdf I wanted a thicker sauce than my slicing tomatoes/beefsteaks & cherries would otherwise give me. Think this will do the trick. Plan to use with whatever hot peppers are ripe - jalapeno, Bulgarian carrot, serrano, cayenne. Moi caliente! EDIT - I have made my first 8 pints - I shredded my big quartered beefsteaks & slicers in the Cuisinart using the shredding disc because my food mill was making them into thin tomato juice - didn't notice skins at all in the smooth flavorful final product! I plan to use this more as a taco sauce given how thick & smooth this sauce has turned out. I used the proscribed jalapenos & giant marconis for the long green chiles (same size & mildness) - turned out mild-medium - won't burn out any but the tenderest of mouths as written. Will be making at least another 3 or 4 batches - peppers will be similar in size but vary with what the garden gives us.

Provided by Busters friend

Categories     Sauces

Time 1h15m

Yield 7-9 pints

Number Of Ingredients 12

3 quarts tomatoes, peeled, cored, chopped (slicing type)
24 ounces tomato paste
3 cups onions, chopped
2 cups lemon juice (bottled only)
6 jalapenos, seeded finely chopped
1 tablespoon salt
1 tablespoon sugar
4 long green chilies, seeded, chopped
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
4 garlic cloves, finely chopped
1 teaspoon black pepper

Steps:

  • Combine all ingredients in a large saucepan.
  • Bring to a boil. Reduce heat and simmer for 30 minutes, stirring
  • occasionally.
  • Ladle hot into pint jars, leaving 1/2-inch
  • headspace. Adjust lids and process in a boiling water
  • canner. 15 minutes at 0-1,000 feet altitude; 20 minutes
  • at 1,001-6,000 feet, 25 minutes above 6,000 feet.

HOMEMADE TACO SAUCE



Homemade Taco Sauce image

Simple and easy to make. Competes with any brand you buy off a grocery store shelf at a fraction of the price.

Provided by Michael Beatty

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 (16 ounce) can tomato sauce
⅔ cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon white sugar
½ teaspoon cayenne pepper

Steps:

  • Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.7 g, Sodium 351.9 mg, Sugar 1.9 g

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