Mexican recipes
Tomato sauce, for Tacos
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90 min
Serves 12
Mexican
Ingredients
- 4 quart peeled (450 g) 3.79 l peeled (450 g)
- cored, finely chopped tomatoes cored, finely chopped tomatoes
- 2 1/2 cup chopped onions 600 ml chopped onions
- 2 serrano or jalapeno peppers, seeded and finely chopped 2 serrano or jalapeno peppers, seeded and finely chopped
- 1 green chile, seeded and chopped 1 green chile, seeded and chopped
- 1 clove garlic (crushed) 1 clove garlic (crushed)
- 1 1/4 cup red wine vinegar 300 ml red wine vinegar
- 1 tbsp salt 15 ml salt
- 3/4 tbsp black pepper 11 ml black pepper
- 1/2 tbsp sugar 7.4 ml sugar
- 1 tbsp dried oregano 15 ml dried oregano
- 1 tsp ground cumin 4.9 ml ground cumin
Method
Add all of the ingredients in a large saucepan. Bring to a boil, reduce and simmer for about 1 hour, stirring constantly, until the sauce thickens. Pour the sauce into jars, put on the lid and boil in water bath for 15 - 20 more minutes. Remove from water bath, let it cool to room temperature and store.
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