This taco sauce is so delicious, you will never buy it again and will put it on everything! Adjust the heat and make it as mild or hot as you like it!
Ingredients and Variations
Ingredients: Tomato sauce, tomato paste, Lime juice, white vinegar dried Guajillo peppers, dried chili de arbol, white onion, garlic, water, chili powder, Mexican oregano, ground cumin, garlic powder, onion powder, jalapeƱo powder and Kosher salt.
Variations: Use dried peppers you like hot or mild, ancho peppers are delicious in this! Yellow onion can be used instead of white. Use seasonings and spices you like. A chipotle pepper in adobo sauce can be added for chipotle flavor.
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Taco Sauce for Pressure Canning
20
minutes15
minutes50
minutes6
pintsTaco sauce with big flavor!
Ingredients
10 oz dried peppers ( I use Guajillo pepper)
4 dried chili de arbol for heat * optional
1 onion ( I use white) quartered
8 cloves garlic peeled whole
3 pints plain tomato sauce
2 6oz cans tomato paste
1 pint water
3 tbsp onion powder
2 tbsp garlic powder
3 tbsp Mexican oregano
2 tbsp ground cumin
2 tbsp chili powder
2 tsp jalapeƱo powder *optional
2 tbsp fresh lime juice
2 tbsp white vinegar
2 tsp granulated sugar
2 tsp salt ( kosher or canning)
Directions
- If Canning: Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Toast dried peppers over medium heat in a dry skillet for a couple minutes on each side ( be sure not to burn). toast onions and garlic as well.
- Fill a large pot with water and bring to a boil.
- After peppers have cooled, pop tops off and discard seeds and tops.
- Put peppers, onions and garlic into boiling water, turn off heat, put a lid on and steep for 15 minutes ( set a timer and don’t steep them longer than 15 minutes or they will turn bitter)
- Strain peppers onion and garlic discarding water as it is very bitter, place into a blender with a pint of fresh water and puree well.
- Strain over a pan in a fine mesh sieve, discard pulp, it is bitter.
- Whisk in all the remaining ingredients, bring to a boil, cover turn heat down and simmer for 10 minutes.
- Can, freeze or refrigerate!
- If Canning: Fill hot jars with hot sauce leaving 1-inch headspace. wipe rims, add lids and rings to fingertip tight and place directly into simmering pressure canner.
- Process pints and half pints for 50 minutes.
