Picante Salsa Recipe - Just a little or make a lot
8peeled medium tomatoes. A paste variety is the best -roma, etc.
2Green Pepperswe also use a few of the cajun belle peppers in ours to add extra flavor
1 to 2jalapenos with seedsif you want mild - skip the jalapeno's
1large Vidalia onion
1/4cupof chopped cilantro
1teaspoonof apple cider vinegar
1/8cupof lime juice
1 ½teaspoonsof garlic salt
Fresh: Simple place all of your ingredients in a food processor and blend until smooth in texture and then refrigerate. Garnish with a little bit of finely chopped cilantro and onion for an added extra Fresh picante will keep for around a week or so in the refrigerator.
To Can: The above recipe will make around 2 to 3 half pint jars - so we usually just multiply the ingredients x4 to can a dozen at a time. Simply process the ingredients the same way and add to a large pot. Bring to a very slow boil and let simmer for an hour. Then simply jar up and stick in your pressure canner for 15 minutes - or water bath for 40 minutes - and you have access to home-made year round picante salsa!