Judi's Texas Picante Sauce (Canning Recipe or Not!)

Recipe by Casinonut
READY IN: 1hr 45mins
YIELD: 5 pints


  • 3
    lbs ripe peeled, cored, seeded tomatoes (reserve juice from the seeding)
  • 1
    lb onion, roughly cut into large pieces (makes processing easier)
  • 12
    lb jalapeno (stems removed, cut lengthwise, leave seeds and membrane)
  • 14
  • 2
    teaspoons salt
  • 1 12
    teaspoons garlic powder
  • 1
    tablespoon dried cilantro
  • 6
    ounces tomato paste (regular can, thickens the tomato juice and adds some extra flavor)


  • Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
  • Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
  • Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.