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