Picante Sauce
MexicanVegetarianIntermediate30 minBy Northstar
Ingredients
Servings
4
- 8 each ounce) cans whole tomatoes, undrained
- 11 each scallions
- 4 each fresh jalapeño peppers
- 4 each canned jalapeño peppers
- 0.5 cup red wine vinegar
- 0.3 cup chili powder
- 2 tbsp garlic powder
- 1 tbsp vegetable oil
- 2 tsp red pepper
- 1 tsp salt
Instructions
- 1
Position knife blade in food processor bowl, and add one-third each tomatoes, scallions and peppers.
- 2
Pulse 2 to 3 times until coarsely chopped.
- 3
Repeat procedure two more times with remaining tomatoes, scallions and peppers.
- 4
Combine tomato mixture, vinegar and remaining ingredients in a large Dutch oven or kettle; bring mixture to a boil over medium heat.
- 5
Reduce heat to low; simmer, uncovered, 30 minutes.
- 6
Pour hot mixture into hot sterilized pint jars, leaving 1/2 inch of headspace.
- 7
Remove air bubbles; wipe jar rims.
- 8
Cover at once with metal lids and screw on bands.
- 9
Process sauce in boiling water bath 10 minutes.
- 10
Makes 16 pints.
Tags
greekjoy-of-canning