Taco Sauce
Spice up your dishes with homemade hot taco sauce, a quick and flavorful addition to your favorite Mexican recipes.
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Equipment
- 10 quart saucepan
Ingredients
- 13 pounds Roma Tomatoes (about 16 cups roasted and pureed)
- 1/2 cup White vinegar
- 3 tbsp Cumin
- 3 tbsp Onion powder
- 3 tbsp Garlic powder
- 2 tbsp Chili powder
- 1.5 tbsp Cayenne pepper
Instructions
- Preheat the oven to 425℉.
- Wash the tomatoes, remove core, and cut in half. Place the tomatoes cut side down onto sheet pans.
- Roast the tomatoes for 30 minutes or until the skins begin to brown and come up from the flesh.
- Remove the pans from the oven and pull the tomato skins off the tomatoes. Place the tomatoes into a blender and blend until smooth.
- Pour the tomato puree into a large stockpot over medium heat. Continue roasting, blending, and adding to the stockpot until all the tomatoes are pureed.
- Add the vinegar, cumin, onion powder, garlic powder, chili powder, and cayenne to the stock pot. Simmer for 2 hours or until reduced by at least 1/3 and thickened.
- Blend the sauce with the immersion blender to make the puree smoother if needed.
- Fill the water bath canner and bring to a boil.
- Wash the jars, lids, and rings in hot soapy water.
- Fill the jars, leaving 1/2 inch headspace. Run the bubble popper or a butter knife through to remove any air bubbles and adjust headspace if necessary.
- Wipe the rims of the jars with a clean dry paper towel.
- Place the lids and rings on the jars and tighten fingertip tight.
- Using the jar lifter, place the jars into the water bath. Cover and process for 15 minutes.
- Remove the jars to a towel lined cutting board and allow to rest in place for 12 hours. If any jars don't properly seal, they can be reprocessed using a new lid or refrigerated and used first.
Nutrition
Serving: 1tbspCalories: 10kcal
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