Adventures Recipes

Tuesday, August 22, 2006

Canned Picante Sauce

Canned Picante Sauce
Posted on Cooking Light BB by Beth


10 cups fresh tomatoes, peeled and chopped
1 large onion, chopped
3 cloves fresh garlic, minced
1/2 cup vinegar
2 fresh jalepeno peppers, minced
2 fresh anaheim peppers, minced
2 teaspoons salt
2 teaspoons sugar
2 Tablespoons chili powder
cilantro or parsley (optional)

1. Combine all ingredients in Dutch oven. Cook over medium heat until you reach the desired consistency, about 45-60 minutes. Cooking longer will break down the tomatoes and thin the sauce.
2. Ladle into sterilized 1 pint canning jars. Fill to bottom ring (about 1/2 inch head space). Wipe rims and seal.
3. Process in boiling water bath for 20 minutes. Remove and cool on a wire rack.
4. If you're really lucky, you'll only get 5-1/2 pints and have to eat the 1/2. You can mix the margaritas while the other jars process.


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