New Mexican Tomato Taco Sauce for Canning
Capture the vibrant flavors of the Southwest with this New Mexican Tomato Taco Sauce, crafted specifically for canning to preserve its bold taste year-round. Made with sun-ripened tomatoes, aromatic garlic, and a warm blend of New Mexican chili powder, cumin, and paprika, this sauce strikes the perfect balance of smoky, tangy, and savory. A splash of white vinegar lends a bright acidity, while a touch of cane sugar smooths out the flavors, making it a versatile topping for tacos, enchiladas, burritos, or even as a zesty dip. With simple canning steps and a shelf life of up to 12 months, this recipe lets you enjoy the authentic essence of New Mexican cuisine any time you like. Perfect for homemade meal prep or gifting, this taco sauce is a must-try for spice lovers and canning enthusiasts alike.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 5 pounds ripe tomatoes
- 1 large yellow onion
- 4 cloves garlic
- 1.5 cups white vinegar
- 2 tablespoons New Mexican chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons cane sugar
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 cup water
Directions
Step 1
Prepare your canning jars and lids according to the manufacturer's instructions. Ensure they are sterilized and kept warm until ready for use.
Step 2
Rinse the tomatoes thoroughly. Core and roughly chop them into quarters.
Step 3
In a large pot, combine the chopped tomatoes and 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 10-15 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
Step 4
Use an immersion blender or transfer the tomato mixture to a countertop blender in batches. Blend until smooth, then strain through a fine-mesh sieve or food mill to remove seeds and skins.
Step 5
Return the strained tomato puree to the pot. Finely dice the yellow onion and mince the garlic cloves, then add them to the tomato puree.
Step 6
Stir in the white vinegar, New Mexican chili powder, ground cumin, paprika, cane sugar, salt, and black pepper. Mix well to combine.
Step 7
Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Cook uncovered for 60-75 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Step 8
Taste the sauce and adjust seasoning as needed (note: do not add additional salt or vinegar beyond the tested canning recipe's safety guidelines).
Step 9
Ladle the hot sauce into the prepared jars, leaving a 1/2-inch headspace. Wipe the jar rims with a clean, damp cloth to ensure a good seal.
Step 10
Place the lids and bands on the jars, tightening them until fingertip-tight. Process in a boiling water canner for 15 minutes (adjust for altitude if necessary).
Step 11
Carefully remove the jars from the canner and place them on a towel-lined surface to cool for 12-24 hours. Check the seals; any unsealed jars should be refrigerated and used within a week.
Step 12
Label and store sealed jars in a cool, dark place for up to 12 months. Enjoy your homemade New Mexican Tomato Taco Sauce on tacos, enchiladas, or as a dip!
Nutrition Facts
| Serving size | (3085.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 723.9 |
| Total Fat 8.0g | 0% |
| Saturated Fat 0.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3703.0mg | 0% |
| Total Carbohydrate 144.7g | 0% |
| Dietary Fiber 36.1g | 0% |
| Total Sugars 92.6g | |
| Protein 25.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 421.7mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 6232.6mg | 0% |
Source of Calories