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    You are in: Home / Low-cholesterol / Canned Mexican Hot Sauce Recipe
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    Canned Mexican Hot Sauce

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    3 hrs

    3 hrs 30 mins

    Tia Katrina's Note:

    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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    Serves: 12



    Units: US | Metric


    1. 1
      Put the fresh romas through a victorio strainer to make sauce.
    2. 2
      Finely grind the onions, half the garlic and half the jalapenos in a food processor.
    3. 3
      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.
    4. 4
      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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    Nutritional Facts for Canned Mexican Hot Sauce

    Serving Size: 1 (412 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 89.1
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1183.6 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 5.3 g
    Sugars 11.2 g
    Protein 4.1 g

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