Makes 32 servings (2 pint jars) Calories 10 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Stevia Sweetener
Ingredients
4 pounds firm ripe tomatoes
2 teaspoons ground cumin
1 ½ teaspoons ground coriander
⅛ teaspoon ground cayenne pepper
6 packets Splenda® Stevia Sweetener
¼ cup lemon juice
1 ½ teaspoons kosher salt
Nutrition Info Per Serving
Serving Size: 2 tablespoons sauce
Calories
10
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
95mg
Total Carbs
19g
Dietary Fiber
1g
Sugars
2g
Protein
1g
Instructions
To prepare for water-bath canning:
Wash jars and lids in hot soapy water; rinse with warm water.
Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
Remove and drain jars and lids, one at a time, as needed for filling.
To make the sauce:
Fill a stock pot ¾ full of water; bring to a boil. Working in batches, add tomatoes and boil for 20 seconds or until skins easily peel away; remove with slotted spoon and transfer to ice water.
Use a paring knife to slip skin off tomatoes; cut in half crosswise and squeeze out juice and seeds in a bowl. Pour juice through a mesh strainer and discard seeds. (There will be about 6 cups of tomato pulp and ¾ cup tomato juice). Cut tomatoes in chunks; place in food processor in batches and process until finely chopped.
In a large, heavy stock pot, combine tomato pulp, juice, cumin, coriander and cayenne and bring mixture to a full rolling boil. Reduce heat; simmer, stirring occasionally, for 1 hour or until mixture thickens.
Place tomato mixture in food processor in batches and process until smooth.
Return to heavy stock pot and add Splenda Stevia Sweetener, lemon juice, and salt. Bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam.
To can the sauce:
Ladle hot sauce immediately into prepared jars, leaving ½” of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.
Process for 10 minutes. Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
