Go Back
–+ servings
Print

Mexican Cooking Sauce

This is a spiced, thin tomato sauce recipe from the USDA that you can use whenever you need a thin tomato cooking sauce with a Mexican flair to it. You could, for instance, use it as the cooking liquid for rice.

Course Main Course
Cuisine Mexican
Keyword Sauce, Tomatoes
Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Yield 7 x 1 litre (quart) jars
Calories 168 kcal

Ingredients

  • 1 ¼ kg chile peppers (about 2 ½ to 3 lbs, as purchased. About 700 g / 25 oz after stemming, skinning and seeding.)
  • 8 kg tomatoes (18 lbs. As purchased.)
  • 450 g onion (chopped. 3 cups / 1 lb. Measured after prep.)
  • 1 tablespoon salt (or non-bitter, non-clouding salt sub)
  • 1 tablespoon oregano dried
  • 125 ml vinegar (½ cup / 4 oz)
Metric - US Customary

Instructions

  1. Wash the peppers.
  2. Place in hot oven (200 C / 400 F) until the skins on them wrinkle and blister -- about 8 minutes.
  3. When peppers are cool enough to touch safety, peel, stem and seed them, chop, and add to large pot.
  4. Wash and peel the tomatoes; chop coarsely, add to pot.
  5. Wash, peel and chop the onion. Add to pot.
  6. Add all remaining ingredients.
  7. Bring to a boil, then lower to simmer, cover and let simmer for 10 minutes.
  8. Ladle hot sauce into heated jars, either half-litre (pint) OR litre (quart).
  9. Leave 3 cm (1 inch) headspace.
  10. Debubble; adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  14. Processing time: half-litre (US pint) jars for 20 minutes OR 1 litre (US quart) jars for 25 minutes.