---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Mexican Tomato Sauce
  Categories: Sauces, Canning
       Yield: 7 quarts
  
   2 1/2 lb -to...
       3 lb Chile peppers
      18 lb Tomatoes
       3 c  Chopped onions
       1 tb Salt
       1 tb Oregano
     1/2 c  Vinegar
  
   Yield: About 7 quarts
   
   Procedure: Caution: Wear rubber gloves while handling chilies or wash
   hands thoroughly with soap and water before touching your face. Wash and
   dry chilies. Slit each pepper on its side to allow steam to escape. Peel
   peppers using one of the following methods:
   
   Oven or broiler method: Place chilies in oven (400 degree F) or broiler
   for 6-8 minutes until skins blister.
   
   Range-top method: Cover hot burner, either gas or electric, with heavy
   wire mesh. Place chilies on burner for several minutes until skins
   blister. Allow peppers to cool. Place in a pan and cover with a damp
   cloth. This will make peeling the peppers easier. After several minutes,
   peel each pepper. 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 large saucepan. Bring to a boil. Cover. Simmer 10
   minutes. Fill jars, leaving 1-inch headspace. Adjust lids and process
   according to the recommendations in Table 1 or Table 2 depending on the
   method of canning used.
   
   Table 1. Recommended Process time for Mexican Tomato Sauce in a
   dial-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Pints, Quarts.
   Process Time: 20 minutes for Pints, 25 minutes for Quarts.
   Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                         2,001 - 4,000 ft: 12 lb.
                                         4,001 - 6,000 ft: 13 lb.
                                         6,001 - 8,000 ft: 14 lb.
   
   Table 2. Recommended process time for Mexican Tomato Sauce in a
   weighted-gauge pressure canner.
   
   Style of Pack: Hot.  Jar Size: Pints, Quarts.
   Process Time: 20 minutes for Pints, 25 minutes for Quarts.
   Canner Gauge Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
                                           Above 1,000 ft: 15 lb.
   
   ===========================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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