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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Homemade Picante Sauce Recipe

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This recipe for Homemade Picante Sauce is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (medium) peeled tomatoes
1/4 cup water
2 tablespoons white vinegar
1 tablespoon lemon concentrate
1 bell pepper
1 large onion
3 to 4 cloves garlic
4 to 6 jalapeņo peppers, fresh or canned
Directions:
Directions:
Chop all ingredients except tomatoes. Chop as large or as fine as you would like, Stop blender at some point to stir up everything from bottom and blend some more. Pour this into large mixing bowl and set aside.

Blend the two cans of tomatoes on high and stir this into the previous mixture. Add a little catsup or sugar to take away the acidity of the tomatoes. Add some salt to taste. Add cilantro if desired.
Number Of Servings:
Number Of Servings:
2 quarts
Personal Notes:
Personal Notes:
Note from mom is that it is far better than store bought and cheaper. If you do not plan on eating all the sauce within two days, put the mixture on the stove to simmer. After it is hot, let simmer for three to five minutes before pouring into jars. Refrigerate after cool. Mixture will keep for 10 to 14 days.

 

 

 

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