NEW MEXICAN TOMATO TACO SAUCE FOR CANNING
Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. http://aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using Recipe#388114 if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe.
Provided by Busters friend
Categories Sauces
Time 1h35m
Yield 16-18 pints
Number Of Ingredients 11
Steps:
- Combine ingredients in a large saucepan.
- Bring to a boil, then reduce heat and simmer, stirring frequently
- until thick (about 1 hour).
- Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet
- altitude; 20 minutes at 1,001-6,000 feet; 25 minutes
- above 6,000 feet.
HOMEMADE TACO SAUCE
Simple and easy to make. Competes with any brand you buy off a grocery store shelf at a fraction of the price.
Provided by Michael Beatty
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.
Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.7 g, Sodium 351.9 mg, Sugar 1.9 g
ENCHILADA SAUCE FOR CANNING
This is easy to make and thicken after opening for enchiladas, or just use as a Mexican flavored tomato sauce.
Provided by Violet 2
Categories Sauces
Time 2h
Yield 6 pints, 24 serving(s)
Number Of Ingredients 11
Steps:
- add 2-1/2 tsp of spice blend to each pint jar. if omitting seasoning salt, use only 2 tsp.
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.
- ADD specified quantity of spice blend, 1 Tbsp lemon juice and 1/4 tsp salt, if using, to each hot jar.
- PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 20.1, Fat 0.3, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 4.2, Fiber 1.4, Sugar 2.4, Protein 1
MEXICAN TOMATO SAUCE
Make and share this Mexican Tomato Sauce recipe from Food.com.
Provided by IngridH
Categories Sauces
Time 50m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the tomatoes, and reserve the juice.
- Chop the tomatoes, and set aside.
- In a medium saucepan, heat the oil over medium heat.
- Add the onion, jalapeno and garilc.
- Cook until onion is translucent, but not browned, about 5 minutes.
- Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens sllightly.
- Using a food processor or hand blender, puree the sauce.
NEW MEXICAN TOMATO/TOMATO PASTE SALSA FOR CANNING
Found this jewel in the New Mexico State University's Cooperative Extension Service tomato canning recipes. http://aces.nmsu.edu/pubs/_e/e-323.pdf I wanted a thicker sauce than my slicing tomatoes/beefsteaks & cherries would otherwise give me. Think this will do the trick. Plan to use with whatever hot peppers are ripe - jalapeno, Bulgarian carrot, serrano, cayenne. Moi caliente! EDIT - I have made my first 8 pints - I shredded my big quartered beefsteaks & slicers in the Cuisinart using the shredding disc because my food mill was making them into thin tomato juice - didn't notice skins at all in the smooth flavorful final product! I plan to use this more as a taco sauce given how thick & smooth this sauce has turned out. I used the proscribed jalapenos & giant marconis for the long green chiles (same size & mildness) - turned out mild-medium - won't burn out any but the tenderest of mouths as written. Will be making at least another 3 or 4 batches - peppers will be similar in size but vary with what the garden gives us.
Provided by Busters friend
Categories Sauces
Time 1h15m
Yield 7-9 pints
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for 30 minutes, stirring
- occasionally.
- Ladle hot into pint jars, leaving 1/2-inch
- headspace. Adjust lids and process in a boiling water
- canner. 15 minutes at 0-1,000 feet altitude; 20 minutes
- at 1,001-6,000 feet, 25 minutes above 6,000 feet.
TACO SAUCE
This recipe was posted per a recipe request. This Taco Sauce will be on the thin side. Canning instructions follow.
Provided by Diana Adcock
Categories Sauces
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
- Stir until smooth.
- Add the cayenne, chili powder, salt, cornstarch, and vinegar.
- In a food processor puree the onion and jalapeno until smooth.
- Add to tomato water mixture and bring to a boil, stirring often.
- Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
- Let stand to cool.
- Place in a tightly sealed container and place in the fridge.
- This will keep up to 2 months.
- If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.
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