Jana's Zesty Home-Canned Picante Sauce
This homemade picante sauce is a vibrant fusion of fresh ingredients, perfect for those who enjoy a fresh, flavorful salsa experience. Enriched with the classic taste of tomatoes, onions, and garlic, this salsa allows you to control the heat level by adjusting the number of jalapeños. Ideal for serving with tortilla chips, on tacos, or as a zesty ingredient in your favorite recipes, this salsa is packed with flavor yet can be easily tailored to suit your palate. By using fresh tomatoes, you'll achieve a rich, homemade taste that can put store-bought varieties to shame. To avoid excess moisture, consider draining the chopped tomatoes or adding a tablespoon of flour mixed with cold water for a thicker consistency.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Tomatoes
8 cups (Blanched, peeled, and chopped (about 8 large tomatoes))
Onions
2 medium (Finely chopped)
Vinegar
8 teaspoons (Plain white vinegar or apple cider vinegar)
Salt
5 teaspoons (Kosher or sea salt)
Jalapeños
8 (Stemmed, seeded, and finely chopped)
Sugar
4 teaspoons (Granulated sugar)
Garlic
6 cloves (Thinly sliced)
Tomato juice
30 ounces (Store-bought or homemade)
Instructions
1
Begin by blanching the tomatoes in boiling water for about 30 seconds to loosen the skins. Remove them and plunge them into an ice bath to cool. Once cooled, peel the tomatoes and chop them until you have 8 cups.
2
Prepare the jalapeños by removing the stems and seeds, then finely chop them according to your desired heat level. Finely chop the onions and slice the garlic cloves thinly.
3
In a large pot, combine the chopped tomatoes, chopped jalapeños, onions, sliced garlic, vinegar, salt, sugar, and tomato juice. Stir until all ingredients are evenly mixed.
4
Place the pot over medium heat and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for 10 minutes, stirring occasionally. The onions should become translucent during this time.
5
Prepare your pressure canner according to the manufacturer's instructions. Pour the salsa into sterilized jars, leaving a 1/2 inch headspace at the top.
6
Seal the jars with lids and place them in the pressure canner. Process for 5 minutes at 15 psi. Be sure to monitor the pressure throughout the process to ensure safety.
7
Once the time is up, turn off the heat and allow the canner to depressurize naturally. Once the pressure has returned to normal, carefully remove the jars and place them on a cooling rack.
8
Let the jars cool completely before storing them in a cool, dark place. Allow the flavors to meld for at least a week before enjoying for the best taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Jana's Zesty Home-Canned Picante Sauce?
It is a vibrant homemade salsa made with fresh tomatoes, onions, garlic, and jalapeños, designed for canning and long-term storage.
How many cups of tomatoes are required for this recipe?
The recipe requires 8 cups of blanched, peeled, and chopped tomatoes, which is approximately 8 large tomatoes.
What is the best way to peel the tomatoes?
Blanch the tomatoes in boiling water for 30 seconds to loosen the skins, then immediately plunge them into an ice bath to cool before peeling.
How can I control the heat level of the picante sauce?
You can adjust the heat by increasing or decreasing the number of jalapeños used in the recipe.
What type of vinegar should I use for canning this sauce?
You can use either plain white vinegar or apple cider vinegar.
How should the onions be prepared?
The onions should be finely chopped before being added to the mixture.
How many cloves of garlic are needed?
The recipe calls for 6 cloves of garlic, which should be thinly sliced.
How much salt is included in the recipe?
The recipe uses 5 teaspoons of salt, preferably kosher or sea salt.
How much sugar is added to the sauce?
The recipe includes 4 teaspoons of granulated sugar.
What type of tomato juice is recommended?
You can use 30 ounces of either store-bought or homemade tomato juice.
How long should the sauce simmer before canning?
The mixture should be brought to a boil and then simmered for 10 minutes.
How do I know when the sauce has simmered enough?
The sauce is ready for canning when the onions have become translucent, usually after 10 minutes of simmering.
What is the recommended headspace for the jars?
Leave a 1/2 inch headspace at the top of the jars when filling them with salsa.
What type of canner is required for this recipe?
This recipe requires a pressure canner for processing the jars.
How long do the jars need to be processed in the pressure canner?
The jars should be processed for 5 minutes.
At what pressure should the picante sauce be canned?
The jars should be processed at 15 psi.
How should I handle the pressure canner after the processing time is finished?
Turn off the heat and allow the canner to depressurize naturally before opening it.
How long should the jars cool after canning?
Allow the jars to cool completely on a cooling rack before moving them to storage.
How long should I wait to eat the sauce for the best flavor?
It is recommended to let the flavors meld for at least one week before enjoying the sauce.
Where should the finished jars be stored?
Store the completely cooled jars in a cool, dark place.
How can I make the picante sauce thicker?
You can drain the chopped tomatoes to remove excess moisture or add a tablespoon of flour mixed with cold water to the mixture.
Should I remove the seeds from the jalapeños?
Yes, the instructions recommend stemming and seeding the jalapeños before finely chopping them.
Can I use sea salt for this recipe?
Yes, the recipe suggests using either kosher or sea salt.
How many jalapeños are required?
The recipe calls for 8 jalapeños.
What are some serving suggestions for this sauce?
It is ideal for serving with tortilla chips, on tacos, or as an ingredient in other recipes.
What is the benefit of using fresh tomatoes over store-bought varieties?
Using fresh tomatoes provides a rich, homemade taste that is superior to many store-bought options.
How many total ingredients are in this recipe?
There are 8 main ingredients in this recipe.
What is the first step in the instructions?
The first step is to blanch the tomatoes in boiling water to loosen their skins for peeling.
How much vinegar is needed?
The recipe requires 8 teaspoons of vinegar.
Why is it important to monitor the pressure canner?
Monitoring the pressure throughout the 5-minute processing time ensures the safety of the canning process.