Mexican Tomato Sauce

Yield: at least 1 Quart

INGREDIENTS

5 lbs Roma Tomatoes (Cored, Roughly Chopped)
1 Cup Chicken Broth
1/3 Cup Lime Juice
4 tsp Chili Powder
4 tsp Chipotle Chili Powder
2 tsp Sea Salt
2 tsp Cumin Powder
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Fennel Seeds
2 tsp Cilantro
2 tsp Oregano

DIRECTIONS

1. Combine all ingredients in a large pot and simmer on medium-low heat 45 minutes.
2. Strain excess liquid and return to pot. Use handheld emulcifier or food processor to puree sauce until very smooth. Simmer to desired thickness.
3. Use immediately or use a pressure canner to store sauce. Be sure to sterilize your jars and lids first. See https://www.youtube.com/watch?v=mWZO7nM4kEg for a short video by NHC Cooperative with preparation instructions.
4. Ladle hot sauce into hot jar. There should be 2-3 inches of water in pressure canner. Place jar inside and attach lid according to your canner’s instructions. Process at 10 lbs for 90 minutes.
5. Turn off heat and allow canner to reach 0 lbs of pressure before removing lid and jar. Let jar cool, label and store.