->Taco Sauce 01 <-

2 large onions, diced

10 medium tomatoes, peeled (5 pounds) or two 28-oz cans whole tomatoes

5 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon leaf oregano

1 teaspoon leaf thyme

1 teaspoon salt

1 tablespoon sugar

1 tablespoon Worcestershire sauce

4 habanero peppers or 2-6 jalapeno peppers, optional

2 tablespoons white wine vinegar

Place all ingredients except vinegar in crockpot and stir well.

8 to 10 hours.

Remove cover and turn to High setting for one hour to reduce excess

moisture.

Stir in 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.

20 minutes at

10 psig. This recipe

also freezes very nicely.

Makes about 8 cups (64 2-tablespoon servings).