Elaine’s Picante Sauce


8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped

1 cup jalapeno peppers, chopped (1 1/2 to 2 cups for hotter)

6 garlic gloves minced

2 t cumin

2 teaspoons pepper

1/8 cup canning salt

1/3 cup vinegar

8 oz tomato sauce

6 oz tomato paste


Mix all together and bring to a slow boil for 10 minutes

Seal in jars and cook in hot water bath for 10 minutes

This is a medium chunky salsa.  If you want a smoother salsa cut your veggies into smaller pieces.

Yields 3 quarts or 6 pints.


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