Canned Mexican Hot Sauce

"This recipe came from my favorite Mexican restaurant. When I asked what was in the sauce I was given the ingredients but no measurements. I can it every year with my homegrown tomatoes."
 
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Ready In:
6hrs 30mins
Ingredients:
7
Yields:
12 cups
Serves:
12
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ingredients

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directions

  • Put the fresh romas through a victorio strainer to make sauce.
  • Finely grind the onions, half the garlic and half the jalapenos in a food processor.
  • Place the sauce, the ground onions, garlic and jalapenos along with the salt and granulated garlic in a large kettle. Slowly boil for 2 - 3 hours until the sauce is really thick.
  • Mince the other half of the garlic and finely dice the other half of the jalapenos. Add them, along with the fresh cilantro, to the sauce just before processing. I use half pints and pints. It boils down to about 12 cups of sauce. Process in water bath or steam canner following instructions from a canning book.

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RECIPE SUBMITTED BY

I live in Michigan and I'm retired from the University of Michigan since 2007. I have two grandchildren, and I live to spend time with them. I like growing vegetables and flowers. I use to have a large garden every year and I would can and freeze most of the produce. I still can, but mostly tomato products, such as salsa, whole tomatoes and sauce. My passion is cooking and feeding people.
 
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