Fire Roasted Tomato-Ancho Taco Sauce

This recipe is not a quick one, but a great flavor will develop over the cooking processes that makes the final product well worth your time.
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine Mexican
Servings 40


  • 4 lb plum tomatoes
  • 1 t. cumin seeds
  • 8 oz fresh poblano (pasilla)chile,  seeded and chopped
  • 1 cup chopped onion
  • 1 pc. fresh jalapeno peppers, seeded and chopped
  • 4 1/2 t. minced garlic
  • 4 1/2 t. sugar
  • 1 T. kosher salt
  • 6 pc. dried ancho chili peppers, seeded into 1 inch pieces
  • 1 1/2 t. lime juice
  • 1/4 cup white vinegar


  • 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 turning once until skins are lightly charred.
  • Transfer to a cutting board. When cool enough to handle, remove and discard loose skins. Coarsely chop and transfer to a large stainless steel, enameled or nonstick pot.
  • Meanwhile, place the cumin seeds in a small skillet. Cook over medium heat, stirring frequently, until seeds are lightly toasted and fragrant.
  • Remove from the heat and let cool. Finely, grind the seeds in a spice grinder or using a mortar and pestle, stir into the tomatoes in pot.
  • Add the poblano peppers, onions, jalapeno peppers, garlic, sugar, and salt to the tomato mixture. Bring to boiling, stirring frequently.
  • Reduce heat and simmer, uncovered, until peppers and onions are soft, about 30 minutes. Stir in ancho chiles. 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 mixture through a fine-mesh sieve, pushing liquid through and scraping the inside of the sieve with a rubber spatula, discard solids.
  • Repeat with remaining mixture. Return strained mixture to the large pot. Bring to boiling, reduce heat. Simmer sauce, uncovered, about 10 minutes or until slightly thickened  and reduced to about 4 cups. Stir in lime juice and vinegar. 
  • Ladle hot sauce into hot, sterilized half pint jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids.
  • Processed filled jars in water bath canner  for 35 minutes (start timing when water returns to a boil). Remove jars and cool overnight.
  • Makes 5 half pints.
  • I didn't discard the solids, but put them in the frig to use as a schmear for the pork loin on the barbecue. 
Keyword Tomato-Ancho Taco Sauce