Canned Mexican Hot Sauce

This recipe came from my favorite Mexican restaurant. When I asked what was in the sauce I was given the ingredients but no measurements. I can it every year with my homegrown tomatoes.

• Ready In: 6 hrs 30 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 10 -15  lbs roma tomatoes
• 1 -2  large sweet onion
• 1  head garlic
• 10  jalapeno peppers
• 2  tablespoons canning salt
• 2  tablespoons  granulated garlic
• 1⁄2 cup  chopped cilantro

Directions

1. Put the fresh romas through a victorio strainer to make sauce.
2. Finely grind the onions, half the garlic and half the jalapenos in a food processor.
3. Place the sauce, the ground onions, garlic and jalapenos along with the salt and granulated garlic in a large kettle. Slowly boil for 2 - 3 hours until the sauce is really thick.
4. Mince the other half of the garlic and finely dice the other half of the jalapenos. Add them, along with the fresh cilantro, to the sauce just before processing. I use half pints and pints. It boils down to about 12 cups of sauce. Process in water bath or steam canner following instructions from a canning book.