Ingredients 10-1/2 pounds tomatoes (about 35 medium), peeled and quartered4 medium green peppers, chopped3 large onions, chopped2 cans (12 ounces each) tomato paste1-3/4 cups white vinegar1/2 cup sugar1 medium sweet red pepper, chopped1 celery rib, chopped15 garlic cloves, minced4 to 5 jalapeno peppers, seeded and chopped1/4 cup canning salt1/4 to 1/2 teaspoon hot pepper sauce View Recipe Directions In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently. Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts 2 tablespoons: 14 calories, 0 fat (0 saturated fat), 0 cholesterol, 182mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 0 protein. Originally published as Picante Sauce in Country Woman Christmas 2006 Recommended Video
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I didn't think it was spicy, but I have grown a bit immune to heat in my food, so if you prefer your salsa to be very mild, simply reduce the amount of jalapeños, and be sure to remove the seeds and membranes