Picante Sauce

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  • 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