Picante Salsa Recipe

picante salsa recipeThere is nothing better than home made picante! Each of our kids, family and friends prefer it a different way. Some mild, some medium and some hot. So we make and can it all three ways.

But one thing is for sure – they all love it and we go through a ton of it throughout the year. I think what I like most about this recipe is that it tastes so fresh coming out of the jar. So many canned salsas we have tried and canned just had a flat, overcooked taste to them. With this – we open up a jar – chop up a little fresh cilantro – and it’s like you’re in the garden again!

So here is a straightforward and simple homemade picante salsa recipe. In no time at all, you will be enjoying the fruits of your labor! It usually takes us about 2 1/2 to 3 hours of real-time to can a batch. However, we are only truly working at it for about 25 to 30 minutes of that time and are free to do other chores around the house. This recipe will make enough for about 8 to 10 pint jars.

As for mild or medium or hot – that is really to personal preference – but I can tell you that we use no hot peppers for the mild – 1/2 of the amount for medium, and all of the amount for hot.

picante salsa
Minced onion, garlic, peppers chopped up in the food processor

Here are the ingredients and steps:

MILD INGREDIENTS:

40 to 50 Roma Tomatoes
4 Green Bell Peppers
8 Cloves of Garlic
1/4 cup of chopped cilantro
3 Sweet Red Peppers
4 Medium White or Yellow Onions
2 Tablespoons Garlic Salt
1 Tablespoon of Black Pepper
1 to 2 teaspoons of Salt
2 Limes
1/2 cup apple cider vinegar

HOT INGREDIENTS :

NOTE : Use 1/2 for medium heat – ALL for Hot – we use a variety of hot peppers to add more depth of flavor – if you want – you can just use 5 jalapeno’s for medium heat and 10 for hot
4 Jalapeno Peppers – seeds and all
6 Cajun Belle Peppers
3 Tequila Sunrise peppers
2 Serrano Peppers

STEP 1 (10 minutes) We start with about 40 to 50 washed Roma tomatoes – We cut the ends off and dice them up into small 1/2 to 1 inch chunks – skins and all. We will fill a 6 to 8 qt stock pot – add in 1/4 of the cup of apple cider vinegar and put them on low to medium-low heat to cook down.

STEP 2 (10 minutes) While the pot full of tomatoes is heating slowly and cooking down (we will stir it about every 10 minutes or so) – we take all of the other ingredients listed above – in no particular order – and dice into a fine liquidy chop in our food processor. We also add the juice from the two limes and the other 1/4 cup of vinegar to the mix. We place it all in a large Tupperware bowl – put the lid on it and set it to the side.

Step 3 (1 minute) After an hour or so – when the tomatoes first start to break down – we take our immersion blender into the stock pot and blend it all together – it speeds up the cooking down of the tomatoes.

Step 4 (1 minute) After another 20 minutes or so – when the tomatoes are really heated up and breaking down – we take the immersion blender one final time into the stock pot and blend together.

Step 5 (5 minutes) Using a small mesh strainer bowl – we then shake through the contents of the tomato plan into another stock pan – it leaves behind all of the skins and most all of the seeds – and leaves us with some good pulpy tomato stock to start our picante salsa with. You could also use a mill grinder at this point – the strainer bowl has always seemed faster for us.

Step 6 Dump in all of the ingredients you have in the Tupperware bowl and let it all heat through for another 30 or so minutes to a slow boil

Step 7(5 minutes) Ladle into clean pint jars – and pressure cook at 10 lbs. of pressure for 18 minutes.

After that – your all set! When we do open up a jar to use – a lot of times we will chop up a little fresh cilantro and maybe a chopped sweet pepper or onion to add even more freshness to the picante.

Happy Canning!

Jim and Mary

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Picante Salsa - Fresh or Canned

Ingredients

MILD INGREDIENTS

  • 40 to 50 Roma Tomatoes
  • 4 Green Bell Peppers
  • 8 Cloves of Garlic
  • 1/4 cup of chopped cilantro
  • 3 Sweet Red Peppers
  • 4 Medium White or Yellow Onions
  • 2 Tablespoons Garlic Salt
  • 1 Tablespoon of Black Pepper
  • 1 to 2 teaspoons of Salt
  • 2 Limes
  • 1/2 cup apple cider vinegar

HOT INGREDIENTS

  • Use 1/2 for medium heat - ALL for Hot - we use a variety of hot peppers to add more depth of flavor - if you want - you can just use 5 jalapeno's for medium heat and 10 for hot
  • 4 Jalapeno Peppers - seeds and all
  • 6 Cajun Belle Peppers
  • 3 Tequila Sunrise peppers
  • 2 Serrano Peppers

Instructions

  1. Wash and cut the ends off the Roma Tomatoes and dice them up into small 1/2 to 1 inch chunks - skins and all. We will fill a 6 to 8 qt stock pot - add in 1/4 of the cup of apple cider vinegar and put them on low to medium-low heat to cook down.
  2. While the pot full of tomatoes is heating slowly and cooking down (we will stir it about every 10 minutes or so) - we take all of the other ingredients listed above - in no particular order - and dice into a fine liquidy chop in our food processor. We also add the juice from the two limes and the other 1/4 cup of vinegar to the mix. We place it all in a large bowl, cover and set it to the side.
  3. After an hour or so - when the tomatoes first start to break down - we take our immersion blender into the stock pot and blend it all together - it speeds up the cooking down of the tomatoes.
  4. After another 20 minutes or so - when the tomatoes are really heated up and breaking down - we take the immersion blender one final time into the stock pot and blend together.
  5. Using a small mesh strainer bowl - we then shake through the contents of the tomato plan into another stock pan - it leaves behind all of the skins and most all of the seeds - and leaves us with some good pulpy tomato stock to start our picante salsa with. You could also use a mill grinder at this point - the strainer bowl has always seemed faster for us.
  6. Dump in all of the ingredients you have in the bowl and let it all heat through for another 30 or so minutes to a slow boil.

Recipe Notes

Ladle into clean pint jars - and pressure cook at 10 lbs. of pressure for 18 minutes.
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