Picante Sauce

Yield: 16 pints

Ingredients

• 8 (29 ounce) cans whole tomatoes, undrained
• 11 scallions
• 4 fresh jalapeño peppers
• 4 canned jalapeño 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

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, for 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.