Top Review by mayhoods
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 -8 fresh jalapeno peppers
- 4 garlic cloves
- 1 (6 ounce) can tomato paste
- 1⁄2 teaspoon pepper
- 1 tablespoon salt
- 4 cups fresh tomatoes, finely chopped
- 1⁄4 teaspoon alum
- 1⁄2 teaspoon cumin
- 1⁄2 cup sugar
- 1 cup vinegar
- 1 green pepper, finely chopped
- 1 cup onion, finely chopped
Directions See How It's Made
- 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.
- Process until desired consistency.
- Combine chopped vegetables in large sauce pan.
- Bring to a boil, reduce heat and simmer for 45 minutes.
- 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.