cooking recipes




Picante sauce


 Picante sauce recipe in the canning category

 Recipe ingredients:

  • 8, 29 ounces, cans whole tomatoes, undrained
  • 11 scallions
  • 4 fresh jalapeno peppers
  • 4 canned jalapeno peppers
  • 1/2 cup red wine vinegar
  • 1/4 cup chili powder
  • 2 tablespoons garlic powder
  • 1 tablespoon vegetable oil
  • 2 teaspoons red pepper
  • 1 teaspoon salt

 Recipe method:

  • Position knife blade in food processor bowl and add 1/3 each tomatoes, scallions and peppers.
  • Pulse 2 to 3 times until coarsely chopped.
  • Repeat procedure two more times with remaining tomatoes, scallions and peppers.
  • Combine tomato mixture, vinegar and remaining ingredients in a large Dutch oven or kettle.
  • Bring mixture to a boil over medium heat.
  • Reduce heat to low. Simmer, uncovered, 30 minutes.
  • Pour hot mixture into hot sterilized pint jars, leaving 1/2 inch of headspace.
  • Remove air bubbles. Wipe jar rims.
  • Cover at once with metal lids and screw on bands.
  • Process sauce in boiling water bath 10 minutes.

Tags: picante, sauce, recipe, canning, recipes, cooking

This recipe is filed under Canning recipes


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