Prep 3 hrs
Cook 3 hrs 30 mins
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.
- 10 -15 lbs roma tomatoes
- 1 -2 large sweet onion
- 1 head garlic
- 10 jalapeno peppers
- 2 tablespoons canning salt
- 2 tablespoons granulated garlic
- 1⁄2 cup chopped cilantro
- 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.