Tomato Products

Mexican Tomato Sauce

2½ to 3 lbs. chile peppers
18 lbs. tomatoes
3 cups chopped onions
1 Tbsp. salt
1 Tbsp. oregano
½ cup vinegar

Yield: About 9 pints

Procedure: Wash and dry chiles. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:

1. Oven or broiler method: Place chiles in oven (400° F) or broiler for 6-8 minutes until skins blister.
2. 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. Simmer uncovered 2-3 hours or until volume is reduced by approximately one-half. Stir frequently to avoid burning. Fill jars, leaving a 1-inch headspace. Adjust lids and process.

Note: Sauce may be very hot if jalapeño peppers are used. Reduce pepper amount only, if desired.

Produced by Communication and Educational Technology Services, University of Minnesota Extension.

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