Mexican Picante Sauce
This will make approximately 18 pints of Salsa
6 cups onions, chopped no larger than Ã‚Â½ inch
6 cups bell peppers, chopped no larger than Ã‚Â½ inch
9 quarts peeled, chopped tomatoes
1 or 2 bottles (10 - 12 ounce) Nacho Sliced Jalapeno pepper, use juice and all,
may chop smaller if you wish
4 to 6 fresh Jalapeno peppers, chopped (wear gloves)
4 Ã‚Â½ cups cider vinegar
Ã‚Â½ cup sugar
Ã‚Â½ cup salt
4 teaspoons powdered cumin
4 teaspoons dried oregano (rub to release flavors)
1 teaspoon crushed dried hot red pepper
Wash the tomatoes and drop into boiling water until the skins crack, drop into cold
water, slip skins, remove core and chop. Put into large pot and start to simmer while
chopping the other ingredients. Put all except the herbs into the pot, stir frequently to
keep from scorching! You may cook this down until it's a consistency you like, but not
less than 10 minutes after it's boiling gently.
We usually simmer it at least an hour and then add the herbs about 15 minutes before it's
time to put into pint or half pint jars for processing. Leave Ã‚Â½ inch head space in the jars,
clean top of jars, put on lids and rings, put into Boiling Water Bath Canner with the water
already hot. The water must cover the top of the jars about an inch. When all the jars are
in the cooker and the water has returned to a boil, time for 25 minutes. When done, cool
jars out of a draft, on a wire rack or board with a few inches between each jar. After 24
hours remove the rings and wipe the jars before storage.
Note: The acidity has been verified, and the processing time is for 5000 ft. elevation.
Note: If you wish to use all fresh jalapeno peppers, two cups of chopped jalapenos is about right for a medium hot product.
Gardening at 5000 feet elevation, zone 4/5 Northern Utah, Frost free from May 25 to September 8 +/-