Food recipes
Judi's Texas Picante Sauce (Canning Recipe or Not!)
Judi's Texas Picante Sauce (Canning Recipe or Not!) Ingredients: tomatoes, red, ripe, raw, year round average onions, raw peppers, jalapeno, raw vinegar, distilled salt, table spices, garlic powder spices, coriander s...
Judi's Texas Picante Sauce (Canning Recipe or Not!)
Ingredients:
tomatoes, red, ripe, raw, year round average
onions, raw
peppers, jalapeno, raw
vinegar, distilled
salt, table
spices, garlic powder
spices, coriander seed
tomatoes, red, ripe, raw, year round average
Directions:
Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed.
Repeat with second half.
Then process all the onions and the jalapenos in a single batch.
I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients.
Adjust the salt and seasonings to your taste.
Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce.
Wipe the rims and seal with lids and rings.
Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes.
Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours.
Label, date and store in a cool, dry place for up to a year.
Ingredients:
tomatoes, red, ripe, raw, year round average
onions, raw
peppers, jalapeno, raw
vinegar, distilled
salt, table
spices, garlic powder
spices, coriander seed
tomatoes, red, ripe, raw, year round average
Directions:
Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed.
Repeat with second half.
Then process all the onions and the jalapenos in a single batch.
I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients.
Adjust the salt and seasonings to your taste.
Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce.
Wipe the rims and seal with lids and rings.
Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes.
Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours.
Label, date and store in a cool, dry place for up to a year.