Taco Sauce

by Merissa on July 12, 2010

in Uncategorized

I had a hard time finding a taco sauce recipe because of my allergies to spices so I ended up looking through several recipes and finally coming up with my own. It's a little different than a normal taco sauce, it's more like a salsa. Whatever you use it for it sure is yummy! After I finished making it the other day I caught my hubby eating it right out of the jar!
You need:
  • 4 c. pureed tomatoes(to make it thicker you could use tomato paste)
  • 2 T minced onion
  • 1/2 c. vinegar
  • 1 T 1 t. garlic powder
  • 1 T 1 t. garlic salt
  • 2 t. paprika
  • 2 t. sugar
  • 4 chopped jalapenos
Hot water canner
Large sauce pan
Ladle
Measuring cups
Jars, lids, rims
Mix all ingredients together in the saucepan and simmer together for about 15 minutes, stirring occasionally. Put into jars using the ladle leaving headspace. Don't forget to clean off the tops of the jars before you put on the lids and rims. Screw the lids on tight and process in the hot water canner for 40 minutes. Take them out and carefully set them on a flat surface. Make sure the lids have sealed before you put them on the shelf. If they haven't, re-process them. Enjoy!

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Please check with your local extension office for any changes on times/temps/high altitude.
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{ 14 comments… read them below or add one }

1 Anonymous July 13, 2010 at 1:12 am

when you water bath this recipe for the taco sauce do you have to wait for it to start boiling like most canning recipes before you start timing it? Thanks for the recipes I enjoy reading them..

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2 Merissa July 13, 2010 at 1:18 am

Yes I do make sure the water is boiling before I start the timer. I didn't do that every time last year and I ended up wasting alot of food that didn't seal properly.

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3 Alana Cooke September 13, 2012 at 5:58 pm

How many pints does this make. The recipe looks good!

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4 Tammy Hengst September 13, 2012 at 6:18 pm

thanx for sharing, tomatoes coming out of my ears, apparently it’s the only thing I can grow~!

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5 Amy Gramelspacher September 13, 2012 at 6:41 pm

Can I make this with fresh tomoatoes?

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6 Merissa September 13, 2012 at 8:22 pm

Yes!

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7 The Backyard Farmwife September 14, 2012 at 9:48 am

Ooo! I am totally pinning this! Thanks!

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8 Laurie Lyon Brown September 15, 2012 at 9:53 am

How do you label your jars when you use the Tattler lids? With the disposables I always wrote on the lids. Don’t really want to do that with reusable ones.

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9 Merissa September 15, 2012 at 10:52 am

I just don’t write on them and use them for things that I know for sure what they are.

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10 Chris September 24, 2012 at 9:46 am

I use a dry erase marker for writing on my tattler lids. Works great! Washes right off to write on again! Just be careful you dont smear it when putting the jars away!!

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11 Teresa June 27, 2013 at 9:23 am

Can lemon or lime juice be used instead of the vinegar? If so how much?

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12 Merissa June 27, 2013 at 9:24 am

I don’t see why not. You’d have to test the taste too see how much is needed, I would say 1/4 – 1/2 cup.

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13 Jason August 23, 2013 at 2:48 pm

No canning salt needed?

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14 Merissa August 23, 2013 at 2:50 pm

Nope! The garlic salt will add enough salt. And you can always add in salt later if needed.

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