Canned Mexican Hot Sauce

1. 1

   Put the fresh romas through a victorio strainer to make sauce.

2. 2

   Finely grind the onions, half the garlic and half the jalapenos in a food processor.

3. 3

   Place the sauce, the ground onions, garlic and jalapenos along with the salt and granulated garlic in a large kettle. Slowly boil for 2 - 3 hours until the sauce is really thick.

4. 4

   Mince the other half of the garlic and finely dice the other half of the jalapenos. Add them, along with the fresh cilantro, to the sauce just before processing. I use half pints and pints. It boils down to about 12 cups of sauce. Process in water bath or steam canner following instructions from a canning book.

* Per serving · 4 servings · Values may vary.

No additional tips available.