Mexican Picante Sauce
6 cups chopped onions
4 Ã‚Â½ cups cider vinegar
6 cups chopped bell pepper
1/4 cup sugar
9 quarts tomatoes, peel and chop
Ã‚Â½ cup pickling salt
2 (12oz) bottles Nacho sliced Jalapeno peppers, with liquid or 2 cups fresh, chopped, with seeds
wear rubber gloves
4 teaspoons cumin powder
4 teaspoons oregano, crushed
1 teaspoon dried red pepper, crushed
Peel and chop tomatoes, put into a stainless steel pot if available, you can start these to simmer as soon
as you put them into the pot, it helps speed up the process.
Chop the onions, jalapeno, and bell peppers, add to the tomatoes. Add the vinegar, sugar and salt at this
time. Allow to cook until some of the liquid evaporates, or as long as you wish to get the consistency
Add the herbs, no longer than 30 minutes before you bottle this.
Pour into pint jars, 1/4 inch head space, adjust caps, process in boiling water bath 25 minutes after water
comes back to a boil.
* You need to stir this frequently while cooking to keep from sticking and scorching. We simmer half
a batch for one and one half hours, longer for a full batch.
The processing time is given for an altitude of 5000 ft. Sea level 20 minutes. Add a minute for each 1000 ft.
Gardening at 5000 feet elevation, zone 4/5 Northern Utah, Frost free from May 25 to September 8 +/-