MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tomato-Ancho Taco Sauce
 Categories: Sauces, Chilies, Vegetables, Herbs, Citrus
      Yield: 84 Servings
 
      4 lb Ripe roma tomatoes
      1 ts Cumin seeds
      8 oz Fresh poblanos; seeded,
           - chopped
      1 c  Chopped onion
      1    Fresh jalapeno; seeded,
           - chopped
  4 1/2 ts Sugar
  4 1/2 ts Minced garlic
      1 tb Kosher salt
      6    Dried anchos; seeded, into
      1    " pieces
    1/4 c  White vinegar
  1 1/2 ts Lime juice
 
  Preheat broiler. Place tomatoes in a single layer in a 15"
  x 10" x 1" 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.
  
  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.
  
  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.
  
  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.
  
  Ladle hot sauce into hot sterilized half-pint canning
  jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust
  lids and screw bands.
  
  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.
  
  ** You do not need to remove all of the skins, as the
  sauce will be strained later.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
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... "Give light and the darkness will disappear of itself." Desiderius Erasmus
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