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Cook3 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.
- 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.