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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:
6hrs 30mins
Serves:
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Tia Katrina
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@Tia Katrina
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"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."
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  1. Tia Katrina
    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.
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