Mexican Tomato Sauce

Photo: flickr user pointnshoot

Ingredients

2 1/2 pounds -to

3 pounds Chile peppers

18 pounds Tomatoes

3 cups Chopped onions

1 tablespoon Salt

1 tablespoon Oregano

1/2 cup Vinegar

Preparation

Yield: About 7 quarts

Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:

Oven or broiler method: Place chilies in oven (400 degree F) or broiler for 6-8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chilies 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

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 2,000 ft: 11 lb.2,001 - 4,000 ft: 12 lb.4,001 - 6,000 ft: 13 lb.6,001 - 8,000 ft: 14 lb.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 20 minutes for Pints, 25 minutes for Quarts. Canner Gauge Pressure (PSI) at Altitudes of 0 1,000 ft: 10 lb.Above 1,000 ft: 15 lb.