However, since I suffer with Hashimoto’s disease, I have been following an Auto Immune Paleo diet. The AIP diet frowns upon vegetables known as nightshades due to the pain and inflammation they cause your body when you have auto-immune issues.
Vegetables that fall under the nightshades category: white (but not sweet) potatoes, eggplant, tomatoes, and peppers, both the eye-watering chilies and the sweeter bell peppers. The list of edible nightshade plants also includes any spices made from peppers, like paprika, red pepper flakes, and cayenne pepper (although black pepper is a different plant).
It was a sad day when I learned that I needed to stay away from tomatoes, peppers, and potatoes. We even planted a small tomato and pepper garden in the middle of my front yard flower beds this summer. For the sole reason of making this taco sauce recipe.
When you feel like garbage, though, it’s a small sacrifice if I can start to feel better by changing my diet.
Regardless, this recipe deserves a place on this blog as a family favorite. My husband Darrel loves this stuff. Thanks JoAnn.
- 10 quarts tomatoes, peeled and quartered
- 3 quarts peppers (including the bell peppers, green chilis, and yellow jalapenos below)
- 6 bell peppers (take out seeds)
- 6 green chilis (with seeds)
- 5 yellow jalapenos (with seeds)
- 1 quart celery cut up (2 stalks)
- 4 medium or 2 large onions, chopped
- 2 TB cumin
- 2 TB paprika
- 1/2 c. salt
- 3/4 c. sugar
- 2 TB black pepper
- 2 sections garlic, cut up fine
- Steam in large pan until hot throughout.
- Chop in blender in batches.
- Put back in pan and boil 15 minutes.
- Seal in jars. Put in water 20 minutes.