Mexican Tomato Sauce

Ingredients

2 1/2 pounds -to
3 pounds Chile peppers
18 pounds Tomatoes
3 cups Chopped onions
1 tablespoon Salt
1 tablespoon Oregano
1/2 cup Vinegar

Preparation

1
Yield: About 7 quarts
2
Procedure: Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:
3
Oven or broiler method: Place chilies in oven (400 degree F) or broiler for 6-8 minutes until skins blister.
4
Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chilies on burner for several minutes until skins blister.
5
Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Cool and slip off skins. Discard seeds and chop peppers. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Coarsely chop tomatoes and combine chopped peppers and remaining ingredients in large saucepan. Bring to a

Tools

Yield:

7.0 servings

Added:

December 11, 2009

Creator:

Anonymous

Related Cooking Videos