Canned Mexican Hot Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 30mins
SERVES: 12
YIELD: 12 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the fresh romas through a victorio strainer to make sauce.
  • Finely grind the onions, half the garlic and half the jalapenos in a food processor.
  • 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.
  • 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.
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