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Linda’S Picante Sauce

Linda's Picante Sauce recipe image
This vibrant picante sauce captures the essence of classic American-Mexican home cooking with a bright, tangy profile and a satisfying chunky texture. Made from scratch with ripe tomatoes, crisp bell peppers, and onions, it offers a fresh alternative to jarred condiments. The heat is gently modulated by jalape&# 195;±os and balanced with a touch of sugar and vinegar, creating a complex flavor that is both sweet and spicy. ItâÂÂs an incredibly versatile condiment that elevates simple dishes like breakfast burritos, cheese quesadillas, or a bowl of chili. Easy to prepare with pantry staples, this sauce freezes well and adds a burst of fresh flavor to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 208.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant picante sauce captures the essence of classic American-Mexican home cooking with a bright, tangy profile and a satisfying chunky texture. Made from scratch with ripe tomatoes, crisp bell peppers, and onions, it offers a fresh alternative to jarred condiments. The heat is gently modulated by jalape&# 195;±os and balanced with a touch of sugar and vinegar, creating a complex flavor that is both sweet and spicy. ItâÂÂs an incredibly versatile condiment that elevates simple dishes like breakfast burritos, cheese quesadillas, or a bowl of chili. Easy to prepare with pantry staples, this sauce freezes well and adds a burst of fresh flavor to your table.
Ingredients
  • 1 ga Tomatoes; peeled & chopped
  • 6 Sweet Bell peppers; chopped
  • 2 Onions; chopped (up to 3)
  • 2 Jalapenos (up to 3)
  • 1/2 cup Sugar
  • 2 teaspoon Chili powder (up to 3)
  • 1 cup Vinegar
  • 1/2 teaspoon Ginger
  • 1 tablespoon Black pepper
  • 1 tablespoon Salt
Directions
  1. 1
    Pour boiling water over clean ripe tomatoes, let stand until skins slip, plunge into cold water, then remove peelings and cores.
  2. 2
    Chop the prepared tomatoes and measure them out.
  3. 3
    Combine all prepared vegetables and seasonings in a large pot.
  4. 4
    Cook together, stirring as necessary, until the mixture thickens.
  5. 5
    Remove the jalapenos if desired for a milder sauce.
  6. 6
    Ladle hot mixture into hot sterilized jars, adjust lids according the manufacturer's directions.
  7. 7
    Process in a boiling water bath for 10 minutes or process in a pressure canner at 5 pounds pressure for 5 minutes.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 208.1kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 14694.2mg613%
Total Carbohydrate 48.3g17%
Dietary Fiber 6.8g28%
Sugars 39.6g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store canned jars in a cool, dark place. Once opened, refrigerate and use within 1-2 weeks.

Variations: Adjust the heat level by adding more or fewer jalapeños. For a smokier flavor, add a teaspoon of smoked paprika.

Tip: Ensure jars are properly sterilized before filling to ensure safety during the canning process.

Keywords: picante, sauce, tomato, jalapeno, bell pepper, onion, homemade, canning, spicy, taco, nachos, vegan, american, chunky, condiment, fresh, summer, preserving
Read it online: https://www.chefs-mate.com/recipe/lindas-picante-sauce/