Canned Mexican Hot Sauce
- Ready In:
- 6hrs 30mins
- Ingredients:
- 7
- Yields:
-
12 cups
- Serves:
- 12
ingredients
- 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
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
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.