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    You are in: Home / Low-cholesterol / New Mexican Tomato Taco Sauce for Canning Recipe
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    New Mexican Tomato Taco Sauce for Canning

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Buster's friend's Note:

    Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. http://aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using New Mexican Tomato/Tomato Paste Salsa for Canning if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe.

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    My Private Note

    Ingredients:

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Combine ingredients in a large saucepan.
    2. 2
      Bring to a boil, then reduce heat and simmer, stirring frequently
    3. 3
      until thick (about 1 hour).
    4. 4
      Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0–1,000 feet
    5. 5
      altitude; 20 minutes at 1,001–6,000 feet; 25 minutes
    6. 6
      above 6,000 feet.

    Ratings & Reviews:

    • on September 10, 2013

      45

      This was the recipe I used last year to can my salsa. My family loved it, I did not. :( too much vinegar for me I'm afraid. I may use it again this year and tweak it a bit? Love the oregano though, that is a must...especially for a native New Mexican

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for New Mexican Tomato Taco Sauce for Canning

    Serving Size: 1 (7460 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 103.1
     
    Calories from Fat 7
    23%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 893.4 mg
    37%
    Total Carbohydrate 21.7 g
    7%
    Dietary Fiber 5.4 g
    21%
    Sugars 13.1 g
    52%
    Protein 3.9 g
    7%

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