Stay healthy this winter, Jan. 18

    Stay healthy this winter

    Our canning guide,

    Quality for Keeps: Tantalizing Tomatoes — How To Can Fresh Tomato Products, 

    Mexican tomato sauce

    2 1/2–3 pounds chili peppers

    18 pounds tomatoes

    3 cups onions, chopped

    1 tablespoon salt

    1 tablespoon oregano

    1/2 cup vinegar

    Yield: About 7 quarts

    Procedure: Boil peppers for 1 to 2 minutes in water to blister skins. Cool, and slip off skins. Discard seeds, and chop peppers. Wash tomatoes and dip in boiling 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 chopped peppers and remaining ingredients in a large saucepan. Bring to a boil. Cover Reduce heat and simmer 10 minutes. Fill jars; leave 1 inch of head space. Adjust lids.

    Caution on handling chili peppers: Wear rubber gloves while handling chilies, or wash hands thoroughly with soap and water before touching your face.

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