Side Pannel
Mexican Tomato Sauce
Mexican Tomato Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Canning, Sauces
Ingredients List
- 2 1/2 lb -to...
- 3 lb Chile peppers
- 18 lb Tomatoes
- 3 c Chopped onions
- 1 tb Salt
- 1 tb Oregano
- 1/2 c Vinegar
Directions
Yield: About 7 quarts
Procedure: Caution: Wear rubber gloves while handling chilies or wash hands
thoroughly with soap and water before touching your face. Wash and dry
chilies. Slit each pepper on its side to allow steam to escape. Peel
peppers using one of the following methods:
Oven or broiler method: Place chilies in oven (400 degree F) or broiler for
6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire
mesh. Place chilies on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This
will make peeling the peppers easier. After several minutes, peel each
pepper. Cool and slip off skins. Discard seeds and chop peppers. 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. Simmer 10 minutes. Fill jars, leaving
1-inch headspace. Adjust lids and process according to the recommendations
in Table 1 or Table 2 depending on the method of canning used.
Table 1. Recommended Process time for Mexican Tomato Sauce in a dial-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Mexican Tomato Sauce in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
Procedure: Caution: Wear rubber gloves while handling chilies or wash hands
thoroughly with soap and water before touching your face. Wash and dry
chilies. Slit each pepper on its side to allow steam to escape. Peel
peppers using one of the following methods:
Oven or broiler method: Place chilies in oven (400 degree F) or broiler for
6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire
mesh. Place chilies on burner for several minutes until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. This
will make peeling the peppers easier. After several minutes, peel each
pepper. Cool and slip off skins. Discard seeds and chop peppers. 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. Simmer 10 minutes. Fill jars, leaving
1-inch headspace. Adjust lids and process according to the recommendations
in Table 1 or Table 2 depending on the method of canning used.
Table 1. Recommended Process time for Mexican Tomato Sauce in a dial-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.
Table 2. Recommended process time for Mexican Tomato Sauce in a
weighted-gauge pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for
Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0
~ 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
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