Mexican Tomato Sauce

• 2-1/2 to 3 lbs chile peppers
• 18 lbs tomatoes
• 3 cups chopped onions
• 1 Tbsp salt
• 1 Tbsp oregano
• 1/2 cup vinegar

Yield: About 7 quarts

CAUTION Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Wash and dry chiles. Slit each pepper along the side to allow steam to escape. Blister skins using one of these two methods:

Oven or broiler method to blister skins - Place peppers in a hot oven (400° F) or under a broiler for 6 to 8 minutes until skins blister.

Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

After blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; peel off skins. Discard seeds and chop pep- pers. 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 boil. Cover. Reduce heat and simmer 10 minutes. Fill hot jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Mexican Tomato Sauce in a dial-gauge pressure canner
Style of Pack	Jar Size	Process Time	Canner Pressure (PSI) at Altitudes of
			0-2,000 ft	2,001-4,000 ft	4,001-6,000 ft	6,001-8,000 ft
Hot	Pints	20 min	11 lb	12 lb	13 lb	14 lb
	Quarts	25	11	12	13	14

Recommended process time for Mexican Tomato Sauce in a weighted-gauge pressure canner
Style of Pack	Jar Size	Process Time	Canner Pressure (PSI) at Altitudes of
			0-1,000 ft	Above 1,000 ft
Hot	Pints	20 min	10 lb	15 lb
	Quarts	25	10	15