Title: Mexican Tomato Sauce
Categories: Sauces, Canning
Yield: 7 quarts

2 1/2 lb -to…
3 lb Chile peppers
18 lb Tomatoes
3 c Chopped onions
1 tb Salt
1 tb Oregano
1/2 c Vinegar

Yield: About 7 quarts

Procedure: Caution: Wear rubber gloves while handling chilies or wash
hands thoroughly with soap and water before touching your face. 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 (400 degree F) 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
according to the recommendations in Table 1 or Table 2 depending on the
method of canning used.

Table 1. Recommended Process time for Mexican Tomato Sauce in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Mexican Tomato Sauce in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for Quarts.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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