Title: Tomato Taco Sauce
Categories: Salsa, Vegetables, Canning
Yield: 16 -18 pints

8 qt Peeled; cored, finely
-chopped paste tomatoes
2 Clove garlic; crushed
5 c Chopped onions
4 Jalapeno peppers; seeded,
-chopped
4 Long green chilies; seeded,
-chopped
2 1/2 c Vinegar
2 tb Salt
1 1/2 tb Black pepper
1 tb Sugar
2 tb Oregano leaves
1 ts Ground cumin

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.

Yield 16-18 pints

This recipe works best with paste tomatoes. Slicing tomatoes require a much
longer cooking time to achieve a desirable consistency. Liquid must be
reduced.

Posted to MM-Recipes Digest by PMCiesla@aol.com on Sep 7, 1998, converted
by MM_Buster v2.0l.