WR's Picante Sauce

w_r_ranch

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This is a big hit in our lil' town (folks are always asking if I would make them a batch for their personal use), LOL!!!

Salsa.jpg

2 Roaster pans of tomatoes
6 Onions, chopped
6 Bell peppers, chopped
20 Jalapenos (with seeds), chopped
2 Tablespoon sugar (or Splenda)
1 Tablespoon canning salt
2 Teaspoon black pepper
1 Teaspoon cumin
1 Bunch cilantro, chopped
1 Cup white vinegar
1 Cup fresh squeezed lime juice


Wash the tomatoes then cut them in half length-wise and then remove the seeds. Arrange them in layers in a large roasting pan, skin side down (depending on the size & variety of your tomatoes, you will get about 5 layers into a roasting pan).

Roasted_Tomatoes_1.jpg


Roast for about 1 hour and 30 minutes at 350 degrees, or until skins start to wrinkle.

Roasted_Tomatoes_2.jpg

Let cool and remove and discard the skins (they should just pinch off at this point).


Roasted_Tomatoes_3.jpg

Put the tomato meat into an 8 quart pot. Lightly puree tomatoes using a hand-held mixing stick, until chunky.

Mix all the remaining ingredients (except the cilantro & lime juice) together and bring to a boil, then turn the heat down & simmer for 2 hours, stirring often. Right before canning, add the chopped cilantro & the lime juice.

Salsa_Done.jpg


After putting the sauce into sanitized jars, give them a 15 minute bath in boiling water, then remove & allow them to cool undisturbed overnight. Check the seals & store in a cool, dry area.

This recipe makes 8 pints & can be doubled or tripled without any problem. Enjoy it with your favorite corn chips or served over rice or Melonessa de Pollo or both!!!
 

seedcorn

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Sounds good. Never thought of pre-drying tomatoes.
 

baymule

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That sounds like a yummy recipe, will have to try it. Do you roast them in the smoker in the roasting pan or spread them out in a shallower pan? I love anything smoked, this sounds awesome!
 

baymule

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Another question....you said roasting them releases the water, do you drain it off or incorporate it into the picante sauce?
 

journey11

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Sounds really good! I've added it to my canning recipes folder. Can't wait to try it. About how many tomatoes would you say that is (by pounds, bushel or 5 gal. buckets, if you have a guess)?
 

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