Taco sauce isn’t just for tacos. It can also be the foundation for a Mexican chili or a dip for chips.

1. In a large stockpot, sauté ground beef, garlic, and onions in olive oil until meat is browned. Drain excess fat in a colander. Return to stockpot.

2. Wearing rubber gloves, remove stem and blossom ends of jalapeño peppers. Chop finely.

3. Add remaining ingredients and simmer for 20 minutes. Ladle into sterilized freezer-safe containers, leaving 1" headspace. Use within 6 months.

• MAKES 6 QUARTS

• INGREDIENTS

• 10 pounds ground beef

• 2–4 cloves garlic, minced

• 4 cups chopped onions

• 1 tablespoon extra-virgin olive oil

• 3–4 jalapeño peppers, seeded and minced

• 4 quarts canned chopped

• tomatoes with juice

• 1/2 cup Salt-Free Taco

• Seasoning Mix (page 179)

• 3–4 drops hot sauce

• 2 teaspoons dried oregano

• 2 teaspoons onion powder

• 1 teaspoon coarse-ground

• black pepper

Pepper Popularity Jalapeño peppers are the most commonly used peppers in the United States. They are small and can be either green or red, depending on when they were harvested. As a precaution, wear rubber gloves when slicing peppers. This prevents the oils in the peppers from burning your hands.