Mexican Tomato Sauce

  • 2-1/2 to 3 lbs chile peppers
  • 18 lbs tomatoes
  • 3 cups chopped onions
  • 1 Tbsp salt
  • 1 Tbsp oregano
  • 1/2 cup vinegar

Yield: About 7 quarts

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.

Wash and dry chiles. 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.

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 pep- pers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers and remaining ingredients in large saucepan. Bring to a boil. Cover. Reduce heat and simmer 10 minutes. Fill hot jars, leaving 1-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 Mexican Tomato Sauce in a dial-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb
Quarts 25 11 12 13 14
Recommended process time for Mexican Tomato Sauce in a weighted-gauge pressure canner
Style of Pack Jar Size Process Time Canner Pressure (PSI) at Altitudes of
0-1,000 ft Above 1,000 ft
Hot Pints 20 min 10 lb 15 lb
Quarts 25 10 15

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