Wednesday, February 5, 2014

RENEGADE TACO SAUCE

Contributed by Daisy Luther of The Organic Prepper. See her bio below article.

 A raccoon did a midnight raid on my tomato patch.  The Renegade Raccoon took a bite out of some newly ripe tomatoes and knocked some green ones to the ground.   
In an effort to salvage them, using other items from my garden and things I had on hand I created a taco sauce that was so good that I wanted to hug the Renegade Raccoon.
I decided that Raccoon Taco Sauce might bring up some unsavory mental images, and thus named it Renegade Taco sauce. 
You can include up to 1 pound of green tomatoes without any change to the end product.  I also used some Golden Cherry tomatoes in this particular batch, since I had more ripe cherries than we could eat.
·        3 pounds of tomatoes (see tomato prep page)
·        1 large bell pepper
·        3 cloves of garlic
·        ½ cup of white vinegar or lemon juice
·        2-6 jalapenos
·        1 large onion
·        1 can of tomato paste
·        3 tbsp chili powder
·        1 tbsp cumin
·        ¼ cup cilantro leaves
·        1 teaspoon of salt
Directions
1.      Use your food processor and puree the tomatoes, peppers, garlic, cilantro leaves and onion.
2.     Pour the puree into a stock pot and stir in the remaining ingredients.
3.     Bring the sauce to a boil and then reduce the heat.  Simmer for 10 minutes, stirring frequently.
4.     Taste time – check to see if the spices need adjustment.
5.     Ladle the hot sauce into prepped pint jars.
6.     Process the jars in a hot water bath for 20-25-30 minutes – be sure to adjust for altitude.
makes approximately 4 pints. 
About the author:
Daisy Luther is a freelance writer and editor.  Her website, The Organic Prepper, offers information on healthy prepping, including premium nutritional choices, general wellness and non-tech solutions. You can follow Daisy on Facebook and Twitter, and you can email her at daisy@theorganicprepper.ca

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