Recipe: Red Taco Sauce

Tomato Taco Sauce
Yield: 16-18 pints

8 qt peeled, cored, finely chopped paste tomatoes
2 1/2 cups vinegar
2 Tbsp salt
2 cloves garlic, crushed
1 1/2 Tbsp black pepper
5 cups chopped onions
1 Tbsp sugar
4 jalape os seeded, chopped
2 Tbsp oregano leaves*
1 tsp ground cumin*
4 long green chiles, seeded, chopped

Combine ingredients in a large saucepan. Bring to a boil, then reduce heat and simmer, stirring frequently until thick (about 1 hour). Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

*Optional