Zutaten für Judi's Texas Picante Sauce Canning Recipe Or Not
- 10 lbs ripe tomatoes
- Onion
- Jalapeno
- 2 cups white vinegar
- 2 tablespoons salt
- 1 teaspoon garlic powder
- Dried Cilantro
- Tomato Paste
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Zubereitung von Judi's Texas Picante Sauce Canning Recipe Or Not
- Roughly chop 10 lbs ripe tomatoes. Place half in a food processor and pulse until finely chopped, but not pureed. Repeat with the remaining tomatoes.
- Process 2 large onions and 4-6 jalapeños (adjust to your spice preference) in the food processor until finely chopped.
- Alternatively, use a food grinder with a 1/8-inch plate for steps 1 & 2 for a more consistent texture.
- In a large (6-quart) pot, combine the processed tomatoes, onions, jalapeños, 2 cups white vinegar, 1 cup sugar, 2 tablespoons salt, 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, and 1 teaspoon onion powder.
- Stir well to combine all ingredients.
- Bring the mixture to a boil over medium-high heat, then reduce heat to a simmer and cook for 15 minutes, stirring occasionally. Taste and adjust salt and seasonings as needed.
- **For Canning:** Ladle the hot sauce into clean, sterilized pint or quart canning jars, leaving 1/2 inch headspace. Wipe the rims, place lids and rings, and process in a boiling water bath for 45 minutes (adjust time based on jar size and altitude – consult a canning guide).
- **For Fresh Salsa:** Skip step 7 and enjoy immediately or refrigerate for later use (up to 5 days).
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
68g
Fat
0g
Carbs
9g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Sauces Appetizers Condiments Etc Vegetables Mexican Easy Diabetic Low Fat Dips Salsas Dietary Copycat Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Healthy 2 Low In Something Onions Peppers Tomatoes 3 Steps Or Less 4 Hours Or Less
