Lindas Picante Sauce Recipe
Yield: 5 PintsRecipe by luhu.jp
Ingredients:
1 gallon: Tomatoes, peeled & chopped
6: Sweet bell peppers, chopped
2: Onions, chopped (up to 3)
2: Jalapenos, up to 3
1/2 cup: Sugar,
2 tsp: Chili powder, up to 3
1 cup: Vinegar,
1/2 tsp: Ginger,
1 tbsp: Black pepper,
1 tbsp: Salt,
Directions:
Pour boiling water over clean ripe tomatoes. Let stand until the
skins will slip, plunge into cold water, then remove peelings and
cores. Chop and measure.
Combine all prepared vegetables and seasonings and cook together,
stirring as necessary, until the mixture thickens. Remove the
jalapenos.
Ladle hot mixture into hot sterilized jars, adjust lids according the
manufacturers directions. Process in a boiling water bath for 10
minutes or process in a pressure canner at 5 pounds pressure for 5
minutes.
Yield: About 5 pints.
From Linda Beall. In "The (Louisville, KY) Courier-Journal, 21 July
1993, pg. C6. Typed for you by Cathy Harned. Tried Summer 1993.
Source from luhu.jp
skins will slip, plunge into cold water, then remove peelings and
cores. Chop and measure.
Combine all prepared vegetables and seasonings and cook together,
stirring as necessary, until the mixture thickens. Remove the
jalapenos.
Ladle hot mixture into hot sterilized jars, adjust lids according the
manufacturers directions. Process in a boiling water bath for 10
minutes or process in a pressure canner at 5 pounds pressure for 5
minutes.
Yield: About 5 pints.
From Linda Beall. In "The (Louisville, KY) Courier-Journal, 21 July
1993, pg. C6. Typed for you by Cathy Harned. Tried Summer 1993.
Source from luhu.jp