As soon I turned on the stove and added the tomatoes to the pot, my kitchen began to smell like hers. “Hers” is my grandmas. She past on several years back but the smell of this recipe takes me back to her kitchen immediately! It smelled so good!
I can remember every year she would have us grandkids (usually unwilling) help her peel freshly blanched tomatoes for canning and sauce. My fingers got so scorched and turned to raisins from peeling them for hours! Her garden would produce more than she knew what to do with every year, that meant lots of work, but lots of great Mexican Sauce (as she called it) all year long!
Lucky you, I am sharing the recipe!
The recipe card above is the actual one, she typed it up on a non-electric typewriter. She did that to quite a few recipes back then, but my favorite are the hand written ones. Now, I did not have 8 quarts of tomatoes on hand, nor did I have the right peppers, so I altered (gasp!) the recipe. Yes, I altered a classic! It turned out very good , too!
Canned Mexican Sauce
Adapted from Belva Beauregard
4 large (approx. 3 cups) organic tomatoes, diced
1 large organic green pepper, diced
1 organic yellow onion, diced
4 small organic yellow tomatoes, diced
1 Serrano pepper, seeded and diced
Salt to taste
Bring all ingredients except salt to a boil. Cook down for about 20 minutes. Add salt to taste. Pack in hot jars with sealing lids. Invert for 20 minutes to seal. Makes 3 pints.