Michigan State University Extension
Preserving Food Safely - 01600879
10/13/97

### Mexican Tomato Sauce

    2-1/2
    to 3 lb. chile peppers

    18
    lb. tomatoes

    3
    cups chopped onions

    1
    tbsp. salt

    1
    tbsp. oregano

    1/2
    cup vinegar (5% acidity)

        YIELD:  About 7 quarts

        PROCEDURE: CAUTION: WEAR RUBBER GLOVES WHILE

    HANDLING
    CHILES OR WASH HANDS THOROUGHLY WITH SOAP AND

    WATER
    BEFORE TOUCHING YOUR FACE. Wash and dry chiles. Slit

    each
    pepper on its side to allow steam to escape. Peel

    peppers
    using one of the following methods:

        Oven or broiler method: Place chiles in oven (400

    degrees
    Fahrenheit) or broiler for 6-8 minutes until skins

    blister.

        Range-top  method: Cover hot burner, either gas or

    electric,
    with heavy wire mesh. Place chiles on burner for

    several
    minutes until skins blister.

        Allow peppers to cool. Place in a pan and cover with

    a
    damp cloth. This will make peeling the peppers easier.

    After
    several minutes, peel each pepper. Cool and slip

    off
    skins. Discard seeds and chop peppers. Wash tomatoes

    and
    dip in boiling water for 30 to 60 seconds or until

    skins
    split. Dip in cold water, slip off skins, and remove

    cores.
    Coarsely chop tomatoes and combine chopped peppers

    and
    remaining ingredients in large saucepan. Bring to a

    boil.
    Cover. Simmer 10 minutes. Fill hot jars, leaving

    1-inch
    headspace. Adjust lids and process.

                RECOMMENDED PROCESS TIMES FOR MEXICAN TOMATO

                 SAUCE IN A DIAL-GAUGE PRESSURE CANNER

                  Canner Gauge Pressure (PSI) at Altitudes of

    Style

    of
       Jar    Process     0-       2001-    4001-    6001-

    Pack
     Size   Time        2000 ft. 4000 ft. 6000 ft. 8000

    ft.

    Hot
      Pints  20 min.     11 lb.   12 lb.   13 lb.   14 lb.

    Hot
     Quarts  25          11       12       13       14

                RECOMMENDED PROCESS TIMES FOR MEXICAN TOMATO

                 SAUCE IN A WEIGHTED-GAUGE PRESSURE CANNER

                             Canner Gauge Pressure (PSI)

                                   at Altitudes of

    Style

    of
         Jar     Process     0-           Above

    Pack
       Size    Time        1000 ft.     1001 ft.

    Hot
        Pints   20 min.     10 lb.       15 lb.

    Hot
        Quarts  25          10           15

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