Texas Style Picante Sauce

Texas Style Picante Sauce created by Catnip46
Ready In:
1hr
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@spatchcock
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  1. jjestes77
    What is the purpose of using almu in this recipe? Is it required?
     
  2. Gary S.
    Great base recipe . I needed to clean out my garden so I used :4 Cajun Belle ,2 Jalapeno , 2 Habanero, and 2 Mariachi peppers. Also reduced the sugar by 1/2.
     
  3. 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. Catnip46
    Texas Style Picante Sauce Created by Catnip46
  5. Catnip46
    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.
     
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