New Mexican Tomato Taco Sauce For Canning Recipe

Experience the vibrant flavors of New Mexico with this canning recipe for incredible tomato taco sauce! Adapted from the New Mexico State University Cooperative Extension Service guide (http://aces.nmsu.edu/pubs/_e/e-323.pdf), this recipe uses paste tomatoes for a rich, thick sauce perfect for tacos, burritos, and more. Perfect for preserving summer's bounty and enjoying delicious New Mexican flavor year-round! (Use recipe #388114 from the guide if using slicer or beefsteak tomatoes for a thinner salsa).

Prep Time 15 mins
Cook Time 95 mins
Calories 103.2 kcal
Protein 7g
Rating 4.0 (1 Reviews)
New Mexican Tomato Taco Sauce For Canning 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for New Mexican Tomato Taco Sauce For Canning

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How to Make New Mexican Tomato Taco Sauce For Canning

  1. Combine all ingredients in a large, heavy-bottomed saucepan.
  2. Bring the mixture to a rolling boil over medium-high heat.
  3. 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.
  4. Carefully ladle the hot sauce into sterilized pint jars, leaving 1/2-inch headspace.
  5. Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
  6. Wipe the jar rims clean, ensuring no sauce residue remains.
  7. Place lids and rings on the jars, tightening fingertip-tight.
  8. 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.
  9. 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