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Super Taco Sauce

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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).

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