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LOCATION: Recipes >> Preserving >> Salsa 26

Print this Recipe    Salsa 26

Texas Style Picante Sauce

4 to 8 fresh Jalapeno peppers
4 cloves garlic
1 small can tomato paste
1/2 tsp pepper
1 Tbsp salt 4 cup finely chopped fresh tomatoes
1/4 tsp alum
1/2 tsp cumin 1/2 cup sugar 1 cup vinegar
1 green pepper, finely chopped
1 cup onion, finely chopped

Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum
and spices in blender or food processor. Process until desired
consistency. Combine shopped vegetables in large sauce pan. Bring
to a boil, reduce heat and simmer for 45 minutes. Pour into hot
sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process
in boiling water bath for 15 minutes or pressure canner for 5
minutes at 10 pounds of pressure. Yield 3 pints

Variation: 1 1/2 Habanero instead of Jalapeno makes this warm but
not too hot.

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