Tomato-Ancho Taco Sauce

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  • Makes: 84 servings
  • Serving Size: 1/4 cup
  • Makes: 5 half-pints
  • Prep: 35 mins
  • Broil: 8 mins
  • Cook: 40 mins

Tomato-Ancho Taco Sauce

Directions

  1. Preheat broiler. Place tomatoes in a single layer in a 15x10x1-inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until skins are lightly charred, turning once. Carefully transfer roasted tomatoes to a cutting board. When cool enough to handle, peel off and discard the loose skins.** Coarsely chop tomatoes; transfer to a large stainless-steel, enamel, or nonstick heavy pot.
  2. Meanwhile, place cumin seeds in a small skillet. Cook over medium heat until seeds are lightly toasted and fragrant, stirring frequently. Remove from heat; cool. Finely grind the seeds in a spice grinder or using a morter and pestle; stir into the tomatoes in pot.
  3. Add poblano peppers, onion, jalapeno pepper, sugar, garlic, and salt to tomato mixture. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 30 minutes or until peppers and onion are tender. Stir in ancho peppers. Cover and let stand for 30 minutes.
  4. Working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain pureed mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids. Return the strained mixture to pot. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups. Stir in vinegar and lime juice.
  5. Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  6. Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:

You do not need to remove all of the skins, as the sauce will be strained later.

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Nutrition Facts (Tomato-Ancho Taco Sauce)

  • Per serving:
  • 32 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 301 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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