Monday, March 30, 2009
Pass the Homemade Roasted Garlic Taco Sauce, PLEASE!!
How I got on to wanting to learn how to can foods is beyond me. Once I start thinking about something though, I almost always become obsessed with wanting to do it. It is not like my garden is ever overflowing with brilliantly-colored fruits and vegetables. Quite the opposite. I start out with good intentions, but never have the time to devote to caring for my garden. Last year the only thing that survived my lack of a "green thumb" was my basil and a few lonely salad cucumbers. Hardly the bounty to start canning with! But, I love the canning jars and the fact that I could give gifts of homemade jams and jellies. And, if I could effectively learn how to can homemade soups, I could send them to my son who is in college.
The word that resonates through my search for information on canning is... MICROORGANISMS!! Forget it!! The last thing I want to do is poison my friends and family. My honey (Kenny) bought me the equipment, so I just had to try.
That brings me to my homemade taco sauce. This is something that I make a lot because we are a family of spicy eating. It is fresh tasting, free of preservatives and extremely cost effective. The good thing about this taco sauce is that it freezes well. So, if you aren't on a quest to can, then pop several containers in the freezer for your eating pleasure.
Gin's Homemade Roasted Garlic Taco Sauce
3 cups tomato paste
2 heads of roasted garlic, cooled
1 tablespoon chili powder
1 tablespoon Ancho pepper powder
1 tablespoon kosher salt
1 teaspoon cayenne pepper
t tablespoon hot pepper sauce
5 cups water
1 cup cider vinegar
1/2 corn syrup or honey
(1) Combine all ingredients in a large stock pot. (2) Bring to a boil. Reduce heat and simmer until thicken. (3) ENJOY!!
The color of this taco sauce is a deep hue of red. The taste is fresh, spicy, with the tang of sweet roasted garlic. Obviously, it goes great with tacos. It also can be used to make soup, meatloaf, and fresh salsa. You can add or delete chili powder to suit your taste for spicy foods.
I did can this. All I do is keep staring at the jars trying to decide if they are free of bacteria, microorganisms, molds and yeast! I feel pretty confident that I did everything correct and my taco sauce is safe to eat. I will tell you just how confident I am that I canned my taco sauce properly. Next week I am going to Tampa to visit my son who goes to the University of South Florida. He has had mono since Thanksgiving and FINALLY has started to feel better. The last thing I would want to do is to poison him with my canned taco sauce. I am taking him a jar!! Stay tuned........