Taco's Last Stand: Canning Taco Sauce

Not salsa; Taco sauce! I had just a few tomatoes left--all the plants have been torn out now and heaped together in a sad pile along with the sweet potato vines. There are still cast-off tomatoes littering the ground like an untidy tomato graveyard. Anyway, I wanted to make something different I've never made before, but something I would use. Why not taco sauce? It's not the same as salsa, not at all. This recipe turned out delicious! I can't wait to make some street tacos with the mini white corn tortillas I just bought. And maybe scrambled eggs with taco sauce.

Here is my revised recipe:

15 cups tomatoes (remove most of the seeds by running the pureed tomatoes through a sieve--unless seeds are OK with you!)
1 large onion
3/4 c. vinegar (I used raw apple cider vinegar)
4 T. ground cumin
2 tsp. salt
1 T. medium hot chili powder
1/2 tsp. each chipotle powder and New Mexico chili powder (or just use 1/2 - 1 tsp. cayenne, depending on how hot you want it
1 T. smoked paprika
3 T. white sugar

Blend the tomatoes and onions in the blender--took me three batches in the blender;
pour into a heavy, wide saucepan.
Add the remaining ingredients and cook on medium low for 45 minutes or until it is as thick as you want.
Then pour into hot, sterilized canning jars and
process for 10 minutes in a water bath.