Mexican Tomato Sauce –Complete Guide to Home Canning Water Bath Recipe

Mexican Tomato Sauce –Complete Guide to Home Canning Water Bath Recipe
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Prep Time 10 mins
Cook Time 3 hrs
Course Appetizer
Cuisine Mexican
Servings 30


  • 2½ to 3 lbs chilepeppers (can be jalapenos, poblanos, long green chilis)
  • 18 lbs tomatoes
  • 3 cups choppedonions
  • 1 tbsp salt
  • 1 tbsp oregano
  • 1/2 cup vinegar


  • Caution: Wear plastic or rubber gloves and do not touch yourface while handling or cutting hot peppers. If you do not wear gloves, washhands thoroughly with soap and water before touching your face or eyes.

Peel peppers using one of the following methods:

  • Wash and dry chilies. Slit each pepper on its side to allowsteam to escape.
  • Oven or broiler method:
  • Place chilies in oven (400ºF) orbroiler for 6-8 minutes until skins blister.
  • Range-top method:
  • Cover hot burner, either gas or electric,with heavy wire mesh.
  • Place chilies on burner for several minutes until skins blister.Allow peppers to cool.
  • Place in a pan and cover with a damp cloth. This willmake peeling the peppers easier.
  • After several minutes, peel each pepper. Cooland slip off skins.
  • Discard seeds and chop peppers.
  • Wash tomatoes and dip inboiling 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 choppedpeppers and remaining ingredients in large saucepan. Bring to a boil. Cover.Simmer 10 minutes.
  • Fill jars, leaving 1-inch headspace. Adjust lids and process in water bath 20 minutes for pints and 25 minutes for quarts at a full boil.


Yield: About 7 quarts
Keyword Mexican Tomato Sauce, Sauce, Tomato Sauce