Ingredients for Texas Style Picante Sauce
- Fresh Jalapeno Peppers
- Garlic Cloves
- 1 (12-ounce) can tomato paste
- Pepper
- Salt
- Fresh Tomatoes
- 1/4 teaspoon alum (optional, for preservation)
- Cumin
- 1/2 cup granulated sugar
- 1/2 cup white vinegar
- Green Pepper
- Onion
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How to Make Texas Style Picante Sauce
- Combine jalapeño peppers (or habaneros), garlic, tomato paste, sugar, vinegar, alum (if using), cumin, chili powder, oregano, cayenne pepper (if using), salt, and pepper in a blender or food processor.
- Blend until you reach your desired consistency. For a chunky sauce, pulse a few times. For a smoother sauce, blend until completely smooth.
- In a large saucepan, combine the blended mixture with the crushed tomatoes.
- Bring the mixture to a boil over medium-high heat. Then, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- While the sauce simmers, prepare your jars. Wash 1-pint jars and lids in hot, soapy water. Rinse thoroughly and sterilize by boiling for 10 minutes.
- Carefully pour the hot picante sauce into the sterilized jars, leaving 1/2 inch of headspace at the top of each jar.
- Wipe the rims of the jars clean, place lids and rings on tightly.
- Process the filled jars in a boiling water bath for 15 minutes (adjust processing time based on your altitude – consult a canning guide for specifics). Alternatively, process in a pressure canner for 5 minutes at 10 pounds of pressure.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
202g
Fat
1g
Carbs
21g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Canning Condiments Etc Vegetables American Southwestern United States Tex Mex Kosher Vegan Vegetarian Stove Top Dietary Gluten Free Egg Free Free Of Something Onions Peppers Tomatoes Equipment Number Of Servings Technique
