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Super Taco Sauce
2 large onions -- diced
10 medium tomatoes, peeled -- (5 pounds) Or two 28-oz cans whole tomatoes
5 cloves garlic -- minced
1 tablespoon chili powder
1 teaspoon leaf oregano
1 teaspoon leaf thyme
1 teaspoon salt
1 tablespoon sugar
1 tablespoon Worcestershire sauce
4 habanero peppers -- optional Or 2-6 jalapeno peppers -- optional
2 tablespoons white wine vinegar
Place all ingredients except vinegar in slow cooker and stir well.
Cover and cook on Low setting for 8 to 10 hours.
Remove cover and turn to High setting for one hour to reduce excess moisture.
Stir in vinegar. Allow to cool.
Force through a sieve or place in blender and puree until smooth. Note that a sieve will remove bitter skins and seeds, and is therefore a better, if slightly more tedious choice.
If canning, bring to a boil and place into sterilized glass jars. I pressure process the jars for 20 minutes at 10 psig. This recipe also freezes very nicely.
Makes about 8 cups (64 2-tablespoon servings).
Some general comments about this recipe:
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