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.
Ingredients:
4 -8 fresh jalapeno peppers
4 garlic cloves
1 (6 ounce) cans tomato paste
1/2 teaspoon pepper
1 tablespoon salt
4 cups fresh tomatoes, finely chopped
1/4 teaspoon alum
1/2 teaspoon cumin
1/2 cup sugar
1 cup vinegar
1 green peppers, finely chopped
1 cup onions, finely chopped
Steps/Methods:
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.
