Homemade Picante Sauce
Obviously it’s easy to go out and buy picante sauce but if you have about 15-20 tomato plants like we do…you need something to make with all those tomatoes! Plus it really does taste “fresher” when it comes straight from the garden. This recipe is made for “canning” so you’ll need enough jars to hold about 5 quarts.
Author: Joshua Trent
Recipe type: Sauces
- 1 gal. tomatoes (about 15 lb)
- 12 jalapeno peppers
- 2 large onions
- ½ cup sugar
- ¼ cup vinegar
- 4 tsp pickling salt
- Bring large pot of water to boil. Dip 3 or 4 tomatoes at a time into boiling water; leave a few seconds then plunge into cold water. The peeling should now slip off easily.
- After the tomatoes cool, chop them up (should be 4 quarts).
- Chop jalapeno peppers (wear vinyl gloves for this job).
- Chop onions and mix together with jalapenos and tomatoes in a large pot.
- Stir in sugar, vinegar and pickling salt and bring to a boil.
- Simmer on low for 2 hours or until the mix has thickened.
- Put your jars in lids in a large “canning pot” and pour boiling water over them.
- Fill each one with picante sauce and seal with the lid
- CAREFULLY lower each jar into your “canning pot” of boiling water for 10 minutes.