Texas Style Picante Sauce

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.

Ingredients Nutrition


  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.

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