Judi's Texas Picante Sauce (canning Recipe Or Not!)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 3 lbs ripe peeled, cored, seeded tomatoes (reserve juice from the seeding)
• 1 lb onion, roughly cut into large pieces (makes processing easier)
• 1/2 lb jalapeno (stems removed, cut lengthwise, leave seeds and membrane)
• 1/4 cup vinegar
• 2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 tablespoon dried cilantro
• 6 ounces tomato paste (regular can, thickens the tomato juice and adds some extra flavor)

Recipe

• 1 starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. repeat with second half. then process all the onions and the jalapenos in a single batch. i do all of this with an electric food grinder instead of a food processor and i use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
• 2 combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. adjust the salt and seasonings to your taste.
• 3 bring the mixture to a boil and simmer for 15 minutes remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. wipe the rims and seal with lids and rings. boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. label, date and store in a cool, dry place for up to a year.