Ingredients for Jana S Home Canned Picante Sauce
- Chopped Tomatoes
- Onions
- Vinegar
- 1 teaspoon salt
- 2 medium jalapeños (adjust to taste)
- Sugar
- Garlic Cloves
- Tomato Juice
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How to Make Jana S Home Canned Picante Sauce
- Blanche 2 lbs of tomatoes by scoring an 'X' on the bottom and placing them in boiling water for 30 seconds. Transfer to an ice bath, then peel and chop.
- Measure 8 cups of chopped tomatoes.
- Stem, seed, and finely chop 2 medium jalapeños (adjust to your preferred heat level).
- Finely chop 1 medium white onion.
- Thinly slice 4 cloves of garlic.
- In a large pot, combine the chopped tomatoes, jalapeños, onion, garlic, 1 teaspoon salt, 1/2 teaspoon cumin, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the onion is translucent and softened.
- If desired, for a thicker salsa, drain some of the liquid from the cooked mixture before proceeding.
- Ladle the hot salsa into sterilized canning jars, leaving 1/2 inch headspace.
- Process in a pressure canner at 15 psi for 5 minutes (adjust processing time according to your altitude - consult a reliable canning guide).
- Remove the jars from the canner and let them cool completely. You should hear the jars ‘seal’.
- Check seals. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
49g
Fat
0g
Carbs
5g
