Texas Style Picante Sauce

4 to 8 fresh Jalapeno peppers 
4 cloves of garlic 
1 small can tomato paste 
1/2 tsp pepper 
1 Tbsp salt 4 cup finely chopped fresh tomatoes 
1/4 tsp alum 
1/2 tsp cumin 1/2 cup sugar 1 cup vinegar 
1 green pepper, finely chopped 
1 cup  onion, finely chopped 

Substitution: 
1 1/2 Habanero instead of Jalapeno  makes this warm but not too hot

Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender 
or food processor. Process until desired consistency. Combine shopped vegetables in large
sauce pan. Bring to a boil, reduce heat and simmer for 45 minutes. Pour into hot sterilized
1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15
minutes or pressure canner for 5 minutes at 10 pounds of pressure.

Yield 3 pints 

From: Shae and Cal


From: "kenk" <kenk@ctv.es>
Newsgroups: rec.food.recipes
Date: 26 Apr 2001 03:17:22 GMT