Picante Sauce Recipe - Southwest Style Salsa
Picante Sauce and Chips
Picante Sauce or Salsa
Picante sauce or salsa has always been a favorite dipping snack for my family. It is a very healthy snack and is an exellent way to use the fresh vegetables from our vegetable garden. My recipe picante sauce recipe is not overly hot and just has an over all great Mexican flavor!
The word salsa is a Spanish word which refers to any type of sauce. In English, it most commonly refers to the spicy, tomato-based hot sauces of Mexican cuisine. The word salsa is derived from the Latin word for salsa, (salty) from sal, (salt). The American style of picante sauce is a thinner type than what is actually known as “salsa”. The word picante is a Spanish adjective derived from the word picar, which means “to sting”.
Mexican salsas were traditionally made using a mortar and pestle called “mocajete. They would grind the vegetables up in the mocajete to make their sauces. Mayans also made salsa using the mortar and pestle. Chopping the vegetables with a knife or using a blender has made making picante sauce much easier today!
Of course, you don't have to can your picante sauce. You can make smaller quantities and refridgerate for up to a week, but when I make it, I have to make enough to give away to our kids so I always make enough to can. Between my husband and I, we probably eat a pint of it as we are cooking it!
Canning Equipment Needed
- Canner or large pot
- 6 pint jars with lids and rings
- 1 jar lifter
- Kitchen tongs, to take the lids out of hot water
- Don't forget the pot holders!
- 8 cups tomatoes, chopped
- 2 green (bell) peppers, chopped
- 2 cups onion, chopped
- 6 mild jalapenos, finely chopped
- 8 cloves garlic, finely chopped
- 1 bunch cilantro, chopped
- 1 12 oz can tomato paste
- 1 1/2 cups white vinegar
- 2 tablespoons salt
- 1/2 teaspoon alum
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 teaspoon celery seed
Canning Lids in Hot Water
Processing in Water Bath
Hot Jars on Towel
- Chop tomatoes, onion and green peppers and put in a 4 quart cooking pot. Add chopped jalapeno, garlic and cilantro. Stir in vinegar, and spices. Stir well and add tomato paste. Mix well and bring to a low boil. Start reducing heat to a simmer and simmer for 45 minutes, stiring from time to time. Of course you can always taste-test from time to time too!
- While you are waiting for your salsa to cook, there are a few things you should do. It is very important to steralize you jars when canning any type of tomato product. You can either steralize them in the dishwahser, which is the easiest, or place them in boiling water for at least 30 seconds.
- Place the canning lids in hot water while steralizing your jars. This will make the rubber seal soft and more likely to seal well.
- Pour about 1 inch of water into the bottom of your canning pot and add about 1 teaspoon of vinegar to the water. The vinegar will keep your jars from staining. Bring this water to a boil just before your salsa is ready.
- Once the salsa is ready, pour into the steralized jars, leaving approximately ½ inch of head space. Wipe rim of jar to remove any residue that could keep the jar from sealing. Place the canning lid on the jar, using the kitchen tongs and screw the ring down snugly. Now place jars in the canning pot, which the water in the bottom should be boiling.
- Let this process for 15 minutes. At the end of the time, removed jars and place on something heat resistant, I use a folded towel. As soon as you take the jars out of the canning pot, tighten the rings on the jars. Be sure to use pot holders as the jars are very hot!
|Serving size: 2 Tbsp|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 2 g||1%|
|Sugar 0 g|
|Fiber 1 g||4%|
|Protein 0 g|
|Cholesterol 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
It is best not to remove the rings until the jars have cooled down completely. Before removing the rings, push down gently in the center of the lid to be sure it has sealed. If it makes a “popping” sound, your jar is not sealed and should be refrigerated.
Of course you can add more jalapenos for a hotter sauce or less for milder. Picante sauce is one of the healthiest dips you can snack on. There is NO sugar added in my recipe, where other recipes do call for sugar. This is very low calorie and low in cholesteral.
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