Tomato Sauce, Mexican
2½ to 3 lbs chile peppers
18 lbs tomatoes
3 cups chopped onions
1 tbsp salt
1 tbsp oregano
½ cup vinegar
Yield: About 7 quarts
Procedure:
Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:
Oven or broiler method: Place chilies in oven (400ºF) or broiler for 6-8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chilies on burner for several minutes until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Cool and slip off skins. Discard seeds and chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers and remaining ingredients in large saucepan. Bring to a boil. Cover. Simmer 10 minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process.
| Recommended Process time for Mexican Tomato Sauce in a dial-gauge pressure canner. | ||||||
| Canner Gauge Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Pints | 20 min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 25 | 11 | 12 | 13 | 14 | |
| Canner Gauge Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time | 0 - 1,000 ft | Above 1,000 ft |
| Hot | Pints | 20 min | 10 lb | 15 lb |
| Quarts | 25 | 10 | 15 | |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)