*  Exported from  MasterCook  *
 
                              Super Taco Sauce
 
 Recipe By     : Marilyn Neill in “Crock-Pot Cooking”
 Serving Size  : 64   Preparation Time :0:00
 Categories    : Canning, Preserves, Etc.         Mexican
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         onions -- diced
   10      medium        tomatoes, peeled -- (5 pounds)
                         Or two 28-oz cans whole tomatoes
    5      cloves        garlic -- minced
    1      teaspoon      chili powder
    1      teaspoon      leaf oregano
    1      teaspoon      leaf thyme
    1      tablespoon    sugar
    1      tablespoon    Worcestershire sauce
    4                    habanero peppers -- optional
                         Or 2-3 jalapeno peppers -- optional
    1      tablespoon    flour
    1      tablespoon    vegetable oil
    1      tablespoon    wine vinegar
 
 Place all ingredients except flour, oil, and vinegar in crock pot and stir
 well.
 
 Cover and cook on Low setting for 8 to 10 hours.
 
 Remove cover and turn to High setting for one hour to reduce excess moisture.
 
 Stir in flour, oil and vinegar.  Allow to cool.
 
 Force through a sieve or place in blender and puree until smooth.  Note
 that a sieve will remove bitter skins and seeds, and is therefore a better,
 if slightly more tedious choice.
 
 Makes about 8 cups (64 2-tablespoon servings).
 
 
 
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 NOTES : This hot taco sauce can be adjusted to suit your taste by modifying
 the number of peppers.  Dried, whole peppers are an easy alternative to
 coring and seeding.  
 This recipe has been slightly modified by Cathy Lielausis.

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