Pour boiling water over tomatoes in a small bowl. Take out after 2 minutes, cut in half, peel off the skin, cut out the stalk. Place in a pan and mash. Add the finely diced onion. Simmer with a pinch of salt and sugar to the consistency of a sauce.
Halve or quarter the jalapeno rings, add to the sauce, some of the liquid from the glass can also be added. Cook for another 2 minutes and then fill into the usual vacuum-tight taco sauce glasses (flat and wide so that the chips can also be dipped in), close and let cool.
The sauce corresponds to the hot taco sauce that you can buy for a lot of money with tortilla chips, but is guaranteed to be made from natural ingredients, without malic acid, guar gum, flavor enhancers and the usual other ingredients of the industry. It lasts for at least 3 months in a vacuum-sealed jar and is therefore well suited to harvesting large quantities of tomatoes from your own garden. If you have fresh jalapenos, you can of course also use them, cut into thin rings, and add them at the beginning of the boiling process, then add 1 ml of vinegar.
Cayenne pepper or chili powder is not necessary, the jalapenos from Fuego are quite hot and are seasoned with salt and citric acid. With other manufacturers you have to try whether you can add seasoning to the sauce.
Ingredients
Print Recipe
Pin Recipe