Chunky Taco Sauce for Canning

Chunky Taco Sauce for Canning Recipe - Made with Tomatoes, Onions, and Sweet Peppers

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 3 to 3.5 hours | Servings: 8

Introduction

Chunky taco sauce is a delicious and versatile condiment that can be used in a variety of dishes. This recipe for chunky taco sauce is perfect for canning, allowing you to enjoy the flavors of summer all year long.

History

Chunky taco sauce has its roots in Mexican cuisine, where it is often used as a topping for tacos, burritos, and other dishes. This recipe takes the traditional flavors of taco sauce and adds a chunky twist, making it perfect for canning and preserving.

Ingredients

8 qt (7.57 liters) diced and peeled tomatoes (use plum or roma tomatoes if possible)
1 qt (946 ml) chopped onions
1 qt (946 ml) chopped sweet peppers
1 qt (946 ml) chopped celery
1 qt (946 ml) cider vinegar
1 cup sugar
2 cups water
2 tbsp brown sugar
0.33 cup canning salt (not iodized)
1 tbsp whole pickling spice (tied in cloth)
2 tbsp chili powder
2 – 3 tsp cayenne pepper (more for hot)
1 tbsp garlic powder
2 tbsp lemon juice
black pepper to taste

How to prepare

Combine all the ingredients in a large, heavy kettle.
Bring it to a boil and let it simmer for 3 to 3.5 hours.
Pour the hot sauce into clean, sterilized pint jars and process them in a pressure canner at 10 lb (4.54 kg) pressure for 30 minutes.

Variations

You can customize this recipe by adding additional spices or vegetables, such as corn, black beans, or jalapenos. You can also adjust the level of spiciness by adding more or less cayenne pepper.

Cooking Tips & Tricks

When making chunky taco sauce, be sure to use ripe roma tomatoes for the best flavor. You can adjust the amount of cayenne pepper to suit your taste preferences – add more for a spicier sauce, or less for a milder flavor. Be sure to sterilize your jars before canning to ensure that your sauce stays fresh.

Serving Suggestions

Chunky taco sauce is perfect for topping tacos, burritos, nachos, and more. It can also be used as a dipping sauce for chips or vegetables.

Cooking Techniques

This recipe for chunky taco sauce is cooked on the stovetop and then processed in a pressure canner for preservation.

Ingredient Substitutions

If you don't have roma tomatoes, you can use any type of ripe tomatoes in this recipe. You can also substitute white vinegar for cider vinegar if needed.

Make Ahead Tips

Chunky taco sauce can be made ahead of time and stored in the refrigerator for up to a week. It can also be canned and stored in a cool, dark place for up to a year.

Presentation Ideas

Serve chunky taco sauce in a small bowl with a sprinkle of fresh cilantro on top for a colorful and appetizing presentation.

Pairing Recommendations

Chunky taco sauce pairs well with Mexican dishes such as tacos, burritos, enchiladas, and quesadillas. It can also be used as a marinade for grilled meats or vegetables.

Storage and Reheating Instructions

Store canned chunky taco sauce in a cool, dark place for up to a year. Once opened, store in the refrigerator and use within a week. Reheat in a saucepan on the stovetop or in the microwave.

Nutrition Information

Calories per serving

Each serving of chunky taco sauce contains approximately 50 calories.

Carbohydrates

Each serving of chunky taco sauce contains approximately 10 grams of carbohydrates.

Fats

Each serving of chunky taco sauce contains approximately 0 grams of fat.

Proteins

Each serving of chunky taco sauce contains approximately 1 gram of protein.

Vitamins and minerals

Chunky taco sauce is a good source of vitamin C, thanks to the tomatoes and peppers used in the recipe. It also contains small amounts of vitamin A and potassium.

Alergens

This recipe for chunky taco sauce does not contain any common allergens such as nuts, dairy, or gluten.

Summary

Chunky taco sauce is a low-calorie condiment that is rich in vitamin C and other essential nutrients. It is a healthy and flavorful addition to your favorite dishes.

Summary

Chunky taco sauce is a delicious and versatile condiment that is perfect for canning and preserving. With its bold flavors and chunky texture, it is sure to become a staple in your kitchen. Enjoy the taste of summer all year long with this homemade chunky taco sauce recipe.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Chunky Taco Sauce for Canning. It was many years ago, when I was just a young girl living in a small town in Mexico. My abuela had always been known for her delicious homemade salsas, and I was eager to learn her secrets.

One hot summer day, as I sat in the kitchen watching my abuela chop tomatoes and onions for her famous salsa, she looked at me with a twinkle in her eye and said, "Mija, would you like to learn how to make your own taco sauce?"

I nodded eagerly, and she handed me a worn and stained piece of paper with the recipe written in her elegant cursive handwriting. As I read through the ingredients and instructions, I could feel my excitement building. This was a recipe that had been passed down through generations, and I was honored that my abuela was trusting me with it.

The first step was to gather all the fresh ingredients – ripe tomatoes, onions, garlic, jalapeños, and cilantro. We spent the afternoon chopping and dicing, the sharp scent of garlic and onions filling the kitchen. As we worked, my abuela shared stories of her own childhood, of learning to cook from her own abuela and the joy of sharing her recipes with her own children and grandchildren.

Once all the ingredients were prepared, we began to cook the sauce. The kitchen filled with the rich aroma of tomatoes and spices simmering on the stove. My abuela guided me through each step, teaching me the importance of patience and attention to detail in cooking.

After several hours of simmering, the sauce had thickened and the flavors had melded together beautifully. My abuela handed me a spoonful to taste, and I was amazed at the depth of flavor in such a simple dish. It was tangy and spicy, with just the right amount of heat.

As we let the sauce cool, my abuela showed me how to properly can it for long-term storage. We sterilized the jars, filled them with the hot sauce, and sealed them tightly. I watched in awe as my abuela expertly processed the jars in a water bath, ensuring that they would be preserved perfectly.

As the jars of Chunky Taco Sauce for Canning cooled on the counter, my abuela smiled at me with pride. "You did well, mija," she said, patting my hand affectionately. "You have a gift for cooking, just like me."

I beamed with happiness, knowing that I had learned a valuable skill from my beloved abuela. That day, I felt a deep connection to my heritage and a sense of gratitude for the traditions that had been passed down to me.

Over the years, I have continued to make my abuela's Chunky Taco Sauce for Canning, sharing it with friends and family who always ask for the recipe. Each time I make it, I am reminded of that hot summer day in my abuela's kitchen, learning the secrets of her delicious salsa and feeling a sense of wonder at the rich culinary traditions that have been a part of my family for generations.

As I grow older, I realize that the true magic of cooking lies not just in the flavors and techniques, but in the stories and memories that are woven into each dish. My abuela's Chunky Taco Sauce for Canning will always hold a special place in my heart, a reminder of the love and connection that comes from sharing food with those we care about. And I hope that one day, I will pass on this recipe to my own grandchildren, continuing the rich tradition of cooking that has been a cornerstone of my family for so many years.