"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Picante Sauce Recipe

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This recipe for Picante Sauce, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Chambers
Added: Monday, January 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 qts peeled and chopped tomatoes
2 cups chopped onion
1 cup chopped jalopenos
1/2 cup vinegar
1/4 cup sugar
2 tbsps salt
1/4 cup chopped garlic
1/4 cup cornstarch
Water

Directions:
Directions:
Combine vegetables and seasonings in large saucepan. Dissolve cornstarch in just enough water to make a smooth paste; add to vegetable mixture and stir thoroughly. Simmer 45 minutes. Refrigerate or . . .

To can:
Place in jars, seal and process 10 minutes in boiling water bath. Recipe can be halved.

Personal Notes:
Personal Notes:
Make it as hot or mild as you want - just add more or less jalopenos.

 

 

 

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