Ingredients for New Mexican Tomato Taco Sauce For Canning
- Tomatoes
- Vinegar
- Salt
- Garlic Cloves
- Black Pepper
- Onions
- Sugar
- Jalapeno Peppers
- Oregano Leaves
- Ground Cumin
- Chilies
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How to Make New Mexican Tomato Taco Sauce For Canning
- Combine all ingredients in a large, heavy-bottomed saucepan.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer gently, stirring frequently, for 60-75 minutes, or until the sauce has thickened to your desired consistency. The sauce should coat the back of a spoon.
- Carefully ladle the hot sauce into sterilized pint jars, leaving 1/2-inch headspace.
- Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
- Wipe the jar rims clean, ensuring no sauce residue remains.
- Place lids and rings on the jars, tightening fingertip-tight.
- Process in a boiling water canner: 15 minutes at altitudes below 1,000 feet; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
- Remove jars from canner and let cool completely. You should hear a 'pop' sound as the jars seal. Check to ensure all jars have sealed properly.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
52g
Fat
0g
Carbs
7g