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Judi's Texas Picante Sauce Canning Recipe Or Not Recipe

This family-favorite Texas picante sauce recipe is almost identical to a popular grocery store brand, but way better! Made with garden-fresh tomatoes and onions, this recipe offers two delicious options: a quick fresh salsa or a perfectly preserved canned version. Enjoy the satisfying spice—just enough kick without the burn—that even Grandma will love! This recipe emphasizes precise ingredient weighing for consistent results every time. Whether you're canning 31 quarts for your family or making a smaller batch for a fiesta, get ready for rave reviews!

Prep Time 30 mins
Cook Time 105 mins
Calories 133.2 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Judi's Texas Picante Sauce Canning Recipe Or Not 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Judi's Texas Picante Sauce Canning Recipe Or Not

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How to Make Judi's Texas Picante Sauce Canning Recipe Or Not

  1. 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.
  2. Process 2 large onions and 4-6 jalapeños (adjust to your spice preference) in the food processor until finely chopped.
  3. Alternatively, use a food grinder with a 1/8-inch plate for steps 1 & 2 for a more consistent texture.
  4. 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.
  5. Stir well to combine all ingredients.
  6. 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.
  7. **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).
  8. **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