Prep 0 mins
Cook 1 hr
- 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 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.
Spot on. But who needs 3 pints of sauce? Buy one large tomato and scale accordingly for more than you'll use on your next enchilada night.