• Sunday, October 19, 2008 - Taco Sauce for Canning
I found this recipe on Recipezaar. I hope to try it out this week. I'll update when I have an opinion about the recipe!
- 1 (6 ounce) can tomato paste
- 3 cups water
- 2 teaspoons cayenne pepper
- 1 1/2 tablespoons chili powder
- 2 1/2 teaspoons salt
- 2 teaspoons cornstarch
- 2 teaspoons white vinegar
- 1 tablespoon minced dried onion
- 2 tablespoons canned jalepeno slices
- Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
- Stir until smooth.
- Add the cayenne, chili powder, salt, cornstarch, and vinegar.
- In a food processor puree the onion and jalapeno until smooth.
- Add to tomato water mixture and bring to a boil, stirring often.
- Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
- Let stand to cool.
- Place in a tightly sealed container and place in the fridge.
- This will keep up to 2 months.
- If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.
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• Monday, October 20, 2008 - Untitled Comment
and, thinking about it - if you have tomatoes, you could probably make this without the tomato paste... just don't cook them down too far.
let me know how this turns out.