Friday, September 23, 2016

Saucy... Tomato Ancho Taco Sauce

Tomato-Ancho Taco Sauce
Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 5 half pints 

4 pounds ripe roma tomatoes 

1 teaspoon cumin seeds 

8 ounces fresh poblano chile peppers, seeded and chopped* 

1 cup chopped onion (1 large) 

1 fresh jalapeno chile pepper, seeded and chopped* 

4-1/2 teaspoons sugar 

4-1/2 teaspoons minced garlic (about 9 cloves) 

1 tablespoon kosher salt 

6 dried ancho chile peppers, seeded and cut into 1-inch pieces* 

1/4 cup white vinegar 

1-1/2 teaspoons lime juice

Preheat broiler. Place tomatoes in a single layer in a 15x10x1-inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until skins are lightly charred, turning once. Carefully transfer roasted tomatoes to a cutting board. When cool enough to handle, peel off and discard the loose skins.

** Coarsely chop tomatoes; transfer to a large stainless-steel, enamel, or nonstick heavy pot. Meanwhile, place cumin seeds in a small skillet. Cook over medium heat until seeds are lightly toasted and fragrant, stirring frequently. Remove from heat; cool. Finely grind the seeds in a spice grinder or using a morter and pestle; stir into the tomatoes in pot. 

Add poblano peppers, onion, jalapeno pepper, sugar, garlic, and salt to tomato mixture. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 30 minutes or until peppers and onion are tender. Stir in ancho peppers. Cover and let stand for 30 minutes. 

Working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain pureed mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids. Return the strained mixture to pot. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups. 

Stir in vinegar and lime juice. 

Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 35 minutes.

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