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picante salsa recipe

Picante Salsa Recipe - Just a little or make a lot


  • 8 peeled medium tomatoes. A paste variety is the best - roma, etc.
  • 2 Green Peppers we also use a few of the cajun belle peppers in ours to add extra flavor
  • 1 to 2 jalapenos with seeds if you want mild - skip the jalapeno's
  • 1 large Vidalia onion
  • 1/4 cup of chopped cilantro
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of pepper
  • 1/8 cup of lime juice
  • 1 ½ teaspoons of garlic salt
  • 3 garlic cloves


  1. 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.
  2. 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!

Recipe Notes

Recipe courtesy of Old World Garden Farms