Total Time
1hr
Prep 0 mins
Cook 1 hr

Ingredients Nutrition

Directions

  1. Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor.
  2. Process until desired consistency.
  3. Combine chopped vegetables in large sauce pan.
  4. Bring to a boil, reduce heat and simmer for 45 minutes.
  5. Pour into hot sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure.
Most Helpful

5 5

I've been making this recipe for the last 3 summers. Hands down, it's the best recipe for picante. I do reduce the sugar by half and add 2 tsp of red pepper flakes since we like our picante on the hot side, but it is excellent just the way it is. I don't freeze it. I process it in canning jars, just like instructed and make enough batches to last all year long. I usually end up with 4 pints because I double the jalapeno peppers and add one more cup of tomatoes.

4 5

I had some orange color tomatoes I didn't know what to do with so I thought I'd try this recipe. Instead of jalapeno peppers I used chili pepper, no green peppers (yuk), and since I was freezing it I skipped the alum. The tomato paste helped turned it to a reddish color but it was such an oh so pretty orange. I didn't use as much sugar since this was a very sweet variety of tomato anyway.Turned out very good.

5 5

Wow. This recipe deserves at least 27* and a lot more reviews. It's no more work to make an entire recipe than a scaled down version and you get the bonus of picante sauce in the freezer anytime you need it. I used a 28oz can of diced tomatoes and cut the sugar in half. I will reduce that to 2T next time. No need for the alum. This is going to work wonderfully in sooo many recipes.