Prep 0 mins
Cook 1 hr
- 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
- 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.
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.
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.
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.