Super Taco Sauce
Cooking MethodSlow Cooker
Ingredients
- 2 large onions, diced
- 10 medium tomatoes, peeled (5 pounds) or two 28-oz cans whole tomatoes
- 5 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon leaf oregano
- 1 teaspoon leaf thyme
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 4 habanero peppers or 2-6 jalapeno peppers, optional
- 2 tablespoons white wine vinegar
Instructions
Place all ingredients except vinegar in slow cooker and stir well. Cover and cook on Low setting for 8 to 10 hours. Remove cover and turn to High setting for one hour to reduce excess moisture. Stir in vinegar. Allow to cool. Force through a sieve or place in blender and puree until smooth. Note that a sieve will remove bitter skins and seeds, and is therefore a better, if slightly more tedious choice. If canning, bring to a boil and place into sterilized glass jars. I pressure process the jars for 20 minutes at 10 psig. This recipe also freezes very nicely. Makes about 8 cups (64 2-tablespoon servings).
