New Mexican Tomato Taco Sauce For Canning Recipes

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

Homemade Taco Sauce image

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

Ingredients

1 (16 ounce) can tomato sauce
⅔ cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon white sugar
½ teaspoon cayenne pepper

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

New Mexican Tomato/Tomato Paste Salsa for Canning image

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.

Ingredients

3 quarts tomatoes, peeled, cored, chopped (slicing type)
24 ounces tomato paste
3 cups onions, chopped
2 cups lemon juice (bottled only)
6 jalapenos, seeded finely chopped
1 tablespoon salt
1 tablespoon sugar
4 long green chilies, seeded, chopped
1 tablespoon ground cumin (optional)
2 tablespoons oregano leaves (optional)
4 garlic cloves, finely chopped
1 teaspoon black pepper

HOMEMADE TACO SAUCE

Provided by Taste of Home

Time 20m

Yield about 1 cup.

Number Of Ingredients 11

Homemade Taco Sauce image

Steps:

Combine all ingredients in a small saucepan. Heat over medium-low heat; simmer, uncovered, until thickened slightly, 5-7 minutes. Cool slightly. Transfer to an airtight container, refrigerate up to 3 days.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

1 can (8 ounces) tomato sauce
1/3 cup water
4 teaspoons white vinegar
2 teaspoons dried minced onion
2 teaspoons chili powder
1 teaspoon honey
1 teaspoon ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon salt

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New Mexican Tomato Taco Sauce For Canning Recipes

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.

NEW MEXICAN TOMATO/TOMATO PASTE SALSA FOR CANNING

HOMEMADE TACO SAUCE

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