Super Taco Sauce
Source of Recipe
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 or 2-6 jalapeno peppers, optional
2 tablespoons white wine vinegar
Place all ingredients except vinegar in crockpot 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
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).