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I give this recipe a double thumbs up! I love it and the family loves it.
I used 1 1/2 quarts of my own stewed tomatoes instead of fresh. Followed the directions but found it to thin. So I boiled it on the stove until reduced by half; "Almost" tomato sauce consistency. Did this after I pureed the mixture with an emulsion blender. I kept the pulp because I couldn't find my food mill that is fast for separating the pulp etc. Finished product was 4 cups. Served some with the tacos I made for dinner. The rest I canned for use later.
This turned out great, so I had a creative moment. Made another batch but instead of using fresh jalapenos, I used 3 medium chipotles in adobo sauce. I also added 1 tbsp. of the adobo sauce. It's great this way too. Thanks for sharing Myra.
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 Close-up picture of finished chipotle taco sauce. |
 Left: Chipotle Taco Sauce
Right: Regular Taco Sauce |
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Use it to spice up tacos, chalupas, eggs, burgers, and more.
Ingredients
- 5 ripe tomatoes (not Roma, unless they are big)
- 1 onion chopped
- 3 cloves chopped garlic
- 1 tsp. chili powder
- 1 tsp. thyme
- 1 tsp. oregano
- 1/2 tbs. sugar
- 1/2 tbs. Worcestershire
- 3-4 jalapenos
- 1 tbs. vinegar
- 1 cup water
- 1 tsp. salt
Directions
- Pu all ingredients in the crockpot, turn on high for one hour.
- Turn on low and cook another 5-6 hours.
- Cool.
- Process in blender until smooth.
- Strain and discard pulp.
- Keep in fridge, but serve room temp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 705g | |
| Calories 157 | |
| Calories from Fat 16 | 10% |
| Total Fat 1.86g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2468mg | 103% |
| Potassium 1081mg | 31% |
| Total Carbs 34.68g | 9% |
| Dietary Fiber 8.5g | 28% |
| Sugars 20.66g | 14% |
| Protein 4.79g | 8% |
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October 2, 2013
I've cooked/tasted this recipe!This is a variation1 person likes this review
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