Deanna's Picante Sauce
Equipment
- 1 canning pot
- Canning jars
- Lids and rings
Ingredients
- 10 lbs tomatoes (fresh)
- 4 green peppers (finely chopped)
- 6 medium onions (finely chopped)
- 15 Jalapeño peppers (finely chopped)
- 8 oz tomato paste
- ½ c vinegar
- ¾ c sugar
- 1 bulb garlic (chopped)
- 2 tbsp oregano
- 3 tbsp salt
- 1 tbsp Accent (MSG)
- 3 tbsp cumin
- 1 tbsp red pepper
Instructions
- Skin the tomatos by dipping them in boiling water for a few seconds and then running them under cold water. Remove any cores/stems.10 lbs tomatoes
- In a large pot, add the remaining ingredients and heat for 3 to 4 hours.4 green peppers, 6 medium onions, 15 Jalapeño peppers, 8 oz tomato paste, ½ c vinegar, ¾ c sugar, 1 bulb garlic, 2 tbsp oregano, 3 tbsp salt, 1 tbsp Accent (MSG), 3 tbsp cumin, 1 tbsp red pepper
- Sterilize jars and boil the lids and rings. Leave the lids and rings in the water until ready to use.
- Fill jars with sauce. Process in the canning pot in boiling water for 15 minutes, checking to make sure each jar seals.
Notes
Roma tomatoes are the best, but beefsteak tomatoes can be used as well to make up any poundage. Likewise, to add different flavors or spice substitute different peppers in; we typically will add cayenne, chili, serrano, and habanero peppers.
To get a smoother sauce, process (in batches) through a blender or food processor prior to heating. Because this is a large volume, we will usually use 2 pots to heat versus 1 large pot.