Go Back
picante salsa

Picante Sauce Recipe

A thin consistency salsa recipe that is similar to what is served at Mexican restaurants.
Servings 10 pints


  • 40 to 50 Roma Tomatoes
  • 4 Green Bell Peppers
  • 3 Sweet Red Peppers
  • 4-5 Jalapeno Peppers
  • 4 Medium Yellow Onions
  • 8 Cloves of Garlic
  • 1/4 cup of chopped cilantro
  • 2 Tablespoons Garlic Salt
  • 1 Tablespoon of Black Pepper
  • 1 to 2 teaspoons of Salt
  • 2 Limes
  • 1/2 cup apple cider vinegar


  1. *If you have a Tomato Strainer, proceed to step 2.
  2. Peel tomatoes and remove the seeds. Dice the tomatoes and put them in a large stockpot over medium-high heat. Bring to a boil and mash down the tomatoes as they become soft.
  3. If you have a tomato strainer, wash, core and dice tomatoes and place them in a large stockpot. Heat the tomatoes over medium-high heat until they begin to boil. Simmer for 5-10 minutes. Place heated tomatoes into a tomato strainer with the salsa screen. Discard the skin/seeds and place the remaining tomato pulp back into the large stockpot.
  4. Dice your green, red, jalapeno peppers and onions. Using a food processor will save you a lot of time and effort. Add the diced mixture to the pot.
  5. Mince 8 cloves of garlic and add to the tomato mixture.
  6. Add the remaining ingredients and stir well.
  7. Bring to a simmer and heat for approximately 30 minutes. Use an immersion blender to get the mixture to your desired consistency.
  8. Sterilize pint jars and heat lids.
  9. Pour picante mixture in hot jars, wipe the rim, apply the lid and band and place in canner.
  10. Pressure can for 15 minutes with 10 pounds of pressure or Hot water bath for 35 minutes. *Adjust for altitude accordingly.
  11. Remove from canner and let sit for 12-24 hours until completely cool. Check to make sure the jars have sealed appropriately. Store in a cool dark place.

Recipe Notes

Recipe courtesy of Old World Garden Farms