Tomato Taco Sauce

• 8 qts peeled, cored, finely chopped paste tomatoes*
• 2 cloves garlic, crushed
• 5 cups chopped onions
• 4 jalapeno peppers, seeded, chopped
• 4 long green chiles, seeded, chopped
• 2-1/2 cups vinegar
• 2 Tbsp salt
• 1-1/2 Tbsp black pepper
• 1 Tbsp sugar
• 2 Tbsp oregano leaves (optional)
• 1 tsp ground cumin (optional)

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.

Yield: About 16 to 18 pints

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.

Peel and prepare peppers

Wash and dry peppers; slit each pepper along the side to allow steam to escape. Blister skins using one of these two methods:

Oven or broiler method to blister skins - Place peppers in a hot oven (400° F) or under a 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 blister.

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; peel off skins. Discard seeds and chop.

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip of skins, and remove cores. Combine all ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Fill hot sauce into 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. Adjust lids and process.

Recommended process time for Tomato Taco Sauce in a boiling-water canner
Style of Pack	Jar Size	Process Time at Altitudes of
		0-1,000 ft	1,001-6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25