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| PICANTE SAUCE | |
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6 c. ground tomatoes 2 c. chopped onions 10-12 chopped jalapeno peppers (to taste) 2 c. ground bell peppers 18 oz. tomato paste 1 1/2 tsp. cumin 2 tbsp. canning salt 1 c. vinegar 1 bud garlic Measure ingredients after grinding. Bring all ingredients to a simmer for 20 minutes. Pour into jars and water bathe for 5 minutes. | |
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recipe reviews #105001
Tresa Urbanovsky (Texas) says:
We made 5 jars of this picante sauce. Two were eaten right away and the others stored for a month. The jars in the pantry have a white juice look at the bottom of the jar. Is it still o.k. to eat?
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