Picante Sauce Ingredients
8 (29 ounce) cans whole tomatoes, undrained
4 fresh jalapeno peppers
4 canned jalapeno peppers
1/2 cup red wine vinegar
1/4 cup chili powder
2 tablespoons garlic powder
1 tablespoon vegetable oil
2 teaspoons red pepper
1 teaspoon salt Instructions
Position knife blade in food processor bowl, and add one-third each
tomatoes, scallions and peppers. Pulse 2 to 3 times until coarsely
Repeat procedure two more times with remaining tomatoes,
scallions and peppers.
Combine tomato mixture, vinegar and remaining
ingredients in a large Dutch oven or kettle; bring mixture to a
boil over medium heat. Reduce heat to low; simmer, uncovered, 30
Pour hot mixture into hot sterilized pint jars, leaving 1/2 inch
of headspace. Remove air bubbles; wipe jar rims. Cover at once with
metal lids and screw on bands.
Process sauce in boiling water bath for 10 minutes.
Yield: 16 pints
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