Renee's Picante Sauce Recipe

Renee's Picante Sauce Recipe

Can you image a picante sauce recipe bringing friends together? Well check this one out you will absolutely love it.

One of the most rewarding bonuses of great-salsa.com is getting to meet some of the nicest people from all over the world, literally.

Renee sent me an email a couple of years ago asking several questions about canning salsa at home and she had great success with Margaret's recipe.

Well, low a behold since Margaret's recipe originated out of Texas and Renee was located way up north in Canada there was obviously, some confusion as to what the measurement of ingredients really was for her.

So, after a few more emails back and forth, you will find some of the questions at Margaret's Picante Sauce, Renee has been kind enough to share her ingredient conversions in her own version of this delicious home canning recipe, Renee's Picante Sauce Recipe.

Thanks, Renee!

Renee's Picante Sauce Recipe

20 cups diced Tomatoes
4 cups chopped onion
6 cups chopped green pepper / red pepper, I like going heavy on the red.
2 cups jalapenos slice off the stem end and through the rest in the blender the seeds make it very spicy.
1/2 cup Lemon Juice
1 Tbsp EACH Garlic Powder, Black Pepper, Dried Red Pepper, Cumin, Vegetable Oil
2 tsp EACH Chili Powder, Paprika
1/2 cup fresh cilantro
4 Tbsp Salt

picante sauce recipe

I skin and cut up the tomatoes. The onion and peppers I put in the food processor (one ingredient at a time) and pulse until they are the desired size, measure and add to the pot. Bring to a boil, boil for 20 minutes.

I cover the bottom of each sterilized jar with Lime or Lemon juice, I do this out of paranoia and I just plain old like the zing the juice adds.

Because I don't seed the tomatoes it is very "brothy" at the end of the boiling time, so I use a straining spoon to scoop out the salsa into the jars. I am usually left with about 4-5 cups of "broth" that I freeze and use as a stock for soup.

I then give the jars a water bath for 20 minutes. If they don't all fit in the canner I mark the jars carefully and put them in the fridge as soon as they cool, I don't have the patience for a second round in the bath and it will be eaten long before it becomes an issue.

So last but not least, here is a shopping list for the vegetables approximately, because size is always varying:

30 Tomatoes, I prefer hot house over field
2 very large onions
8 - 10 green / red peppers
1 pint jalapenos, about 12
1 bunch of cilantro. You will only use about 1/4 of this, I usually freeze the rest for the next time I make salsa.

Good luck and enjoy!

Renee Macrae
Canada

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