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    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).




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