Print Recipe

Picante Sauce


  • 8 (29 ounce) cans whole tomatoes, undrained
  • 11 scallions
  • 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


  1. Position knife blade in food processor bowl, and add one-third each tomatoes, scallions and peppers. Pulse 2 to 3 times until coarsely chopped.
  2. Repeat procedure two more times with remaining tomatoes, scallions and peppers.
  3. 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 minutes.
  4. 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.
  5. Process sauce in boiling water bath for 10 minutes.

Yield: 16 pints

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.