I am constantly looking for as well as developing new, safe home canning recipes. This fall I added home canned picante sauce to my ever growing list of must make recipes. Picante means hot but the recipe I used was mildly pungent and stimulating. The results were delicious! I will do a bit of tweaking for the next batch but overall, I am quite pleased with the sauce. This one is a keeper!
source: Bernardin Ltd., Tomatoes Canning & Speciality Recipes (2000), Pp. 64
7 c coarsely chopped tomatoes
1½ c coarsely chopped Spanish onion
½ c finely chopped jalapeño pepper
2 cloves garlic, minced
1 c malt vinegar
1 can (5½ oz) tomato paste
1 tbsp pickling salt
1 tsp red pepper flakes
1 tbsp finely chopped coriander
1 tsp cumin
Prepare vegetables. Leave ingredients as is for picante sauce or purée mixture if making enchilada sauce. Place all ingredients except coriander and cumin into large saucepan. Bring to a boil over medium heat. Boil gently for 45 minutes. Stir in the coriander and cumin. Continue boiling for 15 minutes for picante sauce or 30 minutes for enchilada sauce. Ladle sauce into hot 250 ml (half pint) jars. Wipe rims and cap with metal snap lids, Tattler reusable canning lids or glass inserts as per instructions for type of lid used. Process in boiling water bath for 20 minutes. Remove from canner. Tighten bands fully if using Tattler lids or glass inserts. Allow to cool undisturbed for 24 hours. Remove bands and test for seal. Wash jars and label for storage.
Yield: about 8 - 250 ml (half pint jars), 7 enchilada sauce