Mild Picante Sauce
From Self-sufficiency
Revision as of 18:38, 5 January 2010 by Jontas (Talk | contribs) (Created page with '3 1/2 lb tomatoes, peeled and chopped<br/> 1/2 cup chopped onion<br/> 1/2 cup chopped green bell pepper<br/> 1/4 cup seeded and chopped jalapeño pepper<br/> 3/4 cup white vinega…')
3 1/2 lb tomatoes, peeled and chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup seeded and chopped jalapeño pepper
3/4 cup white vinegar (5% acidity)
1 - 15 oz can tomato sauce
1 tsp garlic salt
Combine all ingredients in a large non aluminum Dutch oven; bring to a boil over medium high heat, stirring often.
Reduce heat, and simmer, stirring often, 40 minutes or until thickened. Pour into hot jars, filling to 1/2 inch from top. Remove air bubbles and adjust headspace if needed by adding more sauce.
Process 15 minutes in boiling water bath. Adjust time according to altitude.
Yield: 8 half pints
