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Super Taco Sauce
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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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