Bold New Mexican Tomato Taco Sauce
This robust tomato taco sauce is a vibrant blend of flavors inspired by traditional New Mexican cuisine. Utilizing fresh, ripe paste tomatoes, it's ideal for canning and perfect for topping tacos, burritos, or even enchiladas. With the added kick of jalapeños and aromatic spices, this sauce encapsulates the essence of Southwestern cooking. Whether you're preparing a family dinner or stocking up your pantry for the winter months, this recipe from the New Mexico State University Cooperative Extension Service ensures that you make the most of your tomato harvest. It's versatile, delicious, and an essential staple for any taco lover’s kitchen.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
paste tomatoes
8 quarts (finely chopped, peeled, and cored)
vinegar
2 1/2 cups (white or apple cider vinegar)
salt
2 tablespoons (kosher or sea salt)
garlic cloves
2 (crushed)
black pepper
1 1/2 tablespoons (freshly ground)
onions
5 cups (chopped)
sugar
1 tablespoon (granulated)
jalapeño peppers
4 (seeded and chopped)
oregano leaves
2 tablespoons (dried (optional))
ground cumin
1 teaspoon (optional)
long green chilies
4 (seeded and chopped)
Instructions
1
Start by washing the paste tomatoes thoroughly. Remove the stems and core, then finely chop and peel the tomatoes.
2
In a large saucepan, combine the chopped tomatoes, vinegar, salt, crushed garlic, black pepper, chopped onions, sugar, chopped jalapeños, and optional herbs and spices.
3
Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
4
Cook the mixture for about 1 hour, stirring frequently to prevent sticking and ensure even cooking. The sauce should thicken during this time.
5
After it thickens, remove the saucepan from heat. Sterilize your pint jars and lids in boiling water for 10 minutes.
6
Ladle the hot tomato sauce into the prepared jars, leaving a ½-inch headspace at the top.
7
Wipe the rims of the jars with a clean cloth to ensure proper sealing, then adjust the lids securely.
8
Process the jars in a boiling water canner. Adjust processing time according to your altitude: 15 minutes for 0–1,000 feet, 20 minutes for 1,001–6,000 feet, and 25 minutes for altitudes above 6,000 feet.
9
Once processing is complete, carefully remove the jars from the canner and allow them to cool undisturbed for 24 hours.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bold New Mexican Tomato Taco Sauce?
It is a robust tomato taco sauce inspired by traditional New Mexican cuisine, ideal for canning and perfect for topping tacos, burritos, or enchiladas.
What type of tomatoes should be used for this recipe?
The recipe recommends using 8 quarts of fresh, ripe paste tomatoes that have been finely chopped, peeled, and cored.
How much vinegar is required for the sauce?
You will need 2 1/2 cups of vinegar, which can be either white or apple cider vinegar.
How many jalapeo peppers are used in this recipe?
The recipe calls for 4 jalapeo peppers that have been seeded and chopped.
Is there a specific type of salt recommended?
The recipe suggests using 2 tablespoons of either kosher or sea salt.
How long should the taco sauce mixture be cooked?
The mixture should be simmered for approximately 1 hour over medium-high heat until it thickens.
What are the optional ingredients for this sauce?
The optional ingredients include 2 tablespoons of dried oregano leaves and 1 teaspoon of ground cumin.
How much headspace should be left in the jars when canning?
You should leave a 1/2-inch headspace at the top of each pint jar.
How long do I process the jars at an altitude of 0-1,000 feet?
For altitudes between 0 and 1,000 feet, process the jars in a boiling water canner for 15 minutes.
What is the processing time for altitudes between 1,001 and 6,000 feet?
For these middle altitudes, the processing time should be increased to 20 minutes.
How long should I process the jars if I am above 6,000 feet?
For altitudes above 6,000 feet, process the jars for 25 minutes.
How many onions are needed for the recipe?
The recipe requires 5 cups of chopped onions.
Should the long green chilies be seeded?
Yes, the 4 long green chilies used in the recipe should be seeded and chopped.
How many garlic cloves are used in the sauce?
The recipe uses 2 garlic cloves that have been crushed.
Is sugar included in this taco sauce recipe?
Yes, the recipe calls for 1 tablespoon of granulated sugar.
How much black pepper is added?
The recipe uses 1 1/2 tablespoons of freshly ground black pepper.
How long should the jars cool after processing?
The jars should be allowed to cool undisturbed for 24 hours after being removed from the canner.
What is the first step in preparing the tomatoes?
The first step is to wash the tomatoes thoroughly, then remove the stems and cores before peeling and chopping.
How long should the jars and lids be sterilized?
Sterilize the pint jars and lids in boiling water for 10 minutes before filling.
Why is it important to stir the sauce while it simmers?
Frequent stirring prevents the sauce from sticking to the bottom of the pan and ensures even cooking.
What organization provided this recipe?
This recipe is from the New Mexico State University Cooperative Extension Service.
Can I use this sauce for burritos?
Yes, this sauce is explicitly described as perfect for topping tacos, burritos, and enchiladas.
What is the total number of ingredients in this recipe?
There are 11 ingredients listed in this recipe.
How do I ensure a proper seal on the canning jars?
Wipe the rims of the jars with a clean cloth after filling to remove any residue before adjusting the lids.
Should I use a specific type of jar for this recipe?
The recipe specifies the use of pint-sized canning jars.
Is the sauce thick or thin?
The sauce is intended to thicken during the 1-hour simmering process.
Can I substitute the paste tomatoes with other types?
While the recipe specifies paste tomatoes for their consistency, they are preferred for canning sauces to achieve the right thickness.
What heat setting should be used to bring the mixture to a boil?
The saucepan should be placed over medium-high heat to bring the mixture to its initial boil.
How many quarts of tomato base does this recipe produce?
The recipe starts with 8 quarts of prepared tomatoes, resulting in multiple pint jars of sauce.
Are the jalapeos and chilies fresh or dried?
The recipe uses fresh jalapeo peppers and long green chilies that are seeded and chopped.