Taco Sauce. Ole!

Heyyyyyyy there!

I wanna share somethin' witchya. Just a quick little recipe at a reader request (What's up, Natonya?), a recipe that I'm sure you'll use if you have an abundance of tomatoes on hand this summer.

Yeah, yeah, I know you probably don't have any tomatoes in your garden yet. Me neither. But if you're anything like me, you start cruisin' the web and your favorite cookbooks in, like, oh, February (!) for new canning recipes to try.

Do yourself a favor and just hang on to this recipe until August when your canning season begins.

Of all the things I can, I make at least one batch of Taco Sauce from the Ball Book of Home Preserving each season, and it lasts my husband and I a whole year (if not more), since it makes about six 8-ounce jars. We eat this stuff on all types of Mexican foods, and even use it in dips and recipes in place of hot sauce.

To make the Taco Sauce, you'll need:

5 cups of water
3 cups of tomato paste (You can make your own, but read this first. It might be easier to use store-bought.)
1 cup of cider vinegar
1/2 cup of corn syrup
2 T. chili powder
1 T. salt
1 t. cayenne pepper
1/2 t. hot pepper sauce (like Tabasco)


  1. Before you begin, like any canning project, prepare your jars and lids. 
  2. Add all of your ingredients into a large stainless steel saucepan and bring to a boil over medium-high heat. Stir the pot frequently and keep at a gentle boil until the mixture is thickened. I like thicker hot sauce, so I stirred and simmered until it was just runnier than ketchup. Ball Blue Book says "the consistency of a thin commercial barbecue sauce". 
  3. Then, ladle your taco sauce into hot jars, leaving 1/2 inch of headspace. Wipe the rim, tighten the band, and all that jazz. 
  4. Process your jars in a boiling water bath canner for 30 minutes, then remove the lid. Wait five minutes, then remove the jars and cool. 
Wasn't that super easy? I knew you could do it. 


1 comment:

  1. Ive made (hot) batches of this recipe using some habanero chili powder to add more heat. It worked out well but even with a mild chili powder the sauce is delicious. I add it to seasoned browned hamburger to make taco filling yum

    -Big Jesse


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