New Mexican Tomato Taco Sauce For Canning - cooking recipe

Ingredients

8 quarts paste tomatoes, finely chopped, peeled, cored
2 1/2 cups vinegar
2 tablespoons salt
2 garlic cloves, crushed
1 1/2 tablespoons black pepper
5 cups onions, chopped
1 tablespoon sugar
4 jalapeno peppers, seeded, chopped
2 tablespoons oregano leaves (optional)
1 teaspoon ground cumin (optional)
4 chilies, seeded, chopped (long green)

Preparation

Combine ingredients in a large saucepan.
Bring to a boil, then reduce heat and simmer, stirring frequently
until thick (about 1 hour).
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
altitude; 20 minutes at 1,001-6,000 feet; 25 minutes
above 6,000 feet.