Picante Sauce Recipe
Try this delicious Picante Sauce Recipe using fresh garden ingredients for a flavorful kick in your meals.
Servings: 8 Pints
Ingredients
- 16 cups tomatoes peeled, seeded, and coarsely chopped (You know what to do if you prefer salsa!)
- 3 cups onion chopped
- 4 cups of peppers chopped (We take our salsa and picante mild so I used a combination of sweet gypsy peppers, banana peppers, and bell peppers, but you can add some jalapeño to increase the heat).
- 3/4 cup fresh cilantro chopped
- 8 cloves of garlic minced
- 1 1/4 cup cider vinegar
- 3 teaspoons marjoram
- 1 1/2 teaspoon salt
- 2 – 7oz. cans of green chiles
- juice of 4 limes
- 2 – 6 oz. cans tomato paste
Instructions
- Add the tomatoes, onion, peppers, cilantro, garlic, vinegar, marjoram, salt, green chilis, lime juice, and tomato paste to a large stock pot. Stir to combine. Bring the mixture to a boil. Reduce heat and simmer 10 minutes.
- Ladle hot salsa into 8 hot, pints jars; leaving 1/4 inch headspace. Adjust two-piece caps.
- Put one jar in the refrigerator for immediate consumption and the other 7 into the water-bath canner. Process 15 minutes (if you are at sea level. I am at 4500 feet, so I processed mine for 20 minutes.) in a boiling-water canner.
- Remove jars from water-bath and place on countertop to cool.
- Check cap for successful seal by pressing down on the center. If the lid center does not move up and down, when pressed, the lid has sealed.