I had so many tomatoes this year, I could afford to go beyond salsa. And since we’ve become addicted to pouring a red taco sauce on all our Mexican food, I knew right were to take the leftovers.
Tresa’s Taco Sauce
Tomatoes – this varies wildly, but I’d start with ten and go from there.
A splash or two of red wine, as desired
2 cloves garlic
1 bay leaf
1 C apple cider vinegar
1/3 C light corn syrup
2 T chili powder
1 T salt
1 tsp cayenne pepper or ancho chili pepper
A few drops Tabasco sauce
Core your tomatoes and chop into quarters. Puree in a blender or food processor. Take the tomato puree and heat on medium heat until the color darkens and the flavor mellows. Add the red wine if using and let it cook down. Strain through a sieve or cheesecloth.
Put that liquid back on the heat with the garlic and bay leaf and let it simmer until it reduces by about 1/3.
Run the tomato liquid through a colander to remove the garlic and bay leaf. Measure how much tomato sauce you yielded, since this will be different every time depending on your tomatoes. The rest of the ingredients are measured based on 5 cups of tomato sauce, so be sure you multiply or divide as necessary depending on the batch you have. All the spices can be adjusted for what you like anyway, so just taste as you go and be brave.
Add the remaining ingredients, adjusting as necessary for taste. Depending on the tomatoes you started with you may need to make the sauce sweeter from batch to batch, as well as adjusting the spices for how hot you want the final result to be.
This sauce will keep in the fridge for a few weeks, or you can can it in a water bath by processing it for 15 minutes.
What’s that? You learn better visually? Well you got it!
This recipe can be made as thick or thin as you prefer. If you use cheesecloth or a fine mesh sieve then you can make it as thin as Tabasco sauce. If you’d like it chunkier, then just add back in some of the pulp until it’s as thick as you’d like.