Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Reply
 
Thread Tools Display Modes
Old August 28, 2017   #1
isuhunter
Tomatovillian™
 
Join Date: Apr 2015
Location: Des Moines, IA
Posts: 138
Default My Picante Sauce

I take care of one of my wife's coworkers driveway in the winter with snow removal. He pays me in picante sauce (salsa) and cookies. Finally he gave me his recipe and I made it. We love the stuff.

12 cups peeled, chopped, seeded tomatoes
2 cups chopped bell pepper
6 large onions, chopped
5 cloves garlic, chopped
1/2 cup hot peppers, chopped (jalapeno)
3 tsp salt
1/4 cup sugar
1 cup vinegar
12 oz tomato paste

20 min waterbath for pints
45 min waterbath for quarts

isuhunter is offline   Reply With Quote
Old August 28, 2017   #2
Father'sDaughter
Tomatovillian™
 
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,289
Default

Thanks for sharing the recipe. Quick question -- how much does it yield?
Father'sDaughter is offline   Reply With Quote
Old August 29, 2017   #3
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,270
Default

Picante sauce= hot and spicy sauce.
Tabasco sauce is picante sauce.
Properly said, salsa picante.
What you have would be more like salsa cruda.
What happened is when Pace made picante sauce and now everyone in the US thinks it has to be like the stuff Pace makes.
To me Pace tastes like hot ketchup.

For me it needs less onion no sugar no paste and a LOT more peppers.
Nice job.

Worth
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is offline   Reply With Quote
Old August 29, 2017   #4
clkeiper
Tomatovillian™
 
clkeiper's Avatar
 
Join Date: Nov 2011
Location: ohio
Posts: 3,107
Default

Quote:
Originally Posted by Worth1 View Post

For me it needs less onion no sugar no paste and a LOT more peppers.
Nice job.

Worth
I think for many of these recipes they are tweaked to suit the person making them. I would leave out the onions altogether due to an intolerance of them for a family member. and I would use more or hotter peppers or a blend of peppers and no green bells. must be red or orange. So it isn't always a "right or wrong" it is what pleases our palate individually. I would also just call it salsa but I think we have different words regionally for recipes. Some of us just need a basic recipe to start somewhere.
__________________
carolyn k
clkeiper is offline   Reply With Quote
Old August 29, 2017   #5
isuhunter
Tomatovillian™
 
Join Date: Apr 2015
Location: Des Moines, IA
Posts: 138
Default

Quote:
Originally Posted by Father'sDaughter View Post
Thanks for sharing the recipe. Quick question -- how much does it yield?
I boiled it for 45 min to get the consistency I was looking for and I had 7.25 pints. I hope to repeat 2 more times this summer. My tomatoes are in waiting mode right now.
isuhunter is offline   Reply With Quote
Old August 29, 2017   #6
isuhunter
Tomatovillian™
 
Join Date: Apr 2015
Location: Des Moines, IA
Posts: 138
Default

Quote:
Originally Posted by Worth1 View Post
Picante sauce= hot and spicy sauce.
Tabasco sauce is picante sauce.
Properly said, salsa picante.
What you have would be more like salsa cruda.
What happened is when Pace made picante sauce and now everyone in the US thinks it has to be like the stuff Pace makes.
To me Pace tastes like hot ketchup.

For me it needs less onion no sugar no paste and a LOT more peppers.
Nice job.

Worth
Worth - My plan for the next batch is more peppers and less sugar. Its a very sweet recipe for sure.
isuhunter is offline   Reply With Quote
Old August 29, 2017   #7
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,270
Default

Quote:
Originally Posted by isuhunter View Post
Worth - My plan for the next batch is more peppers and less sugar. Its a very sweet recipe for sure.
I wouldn't put any sugar in it and add lime.
The product still looks good though.
Worth
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is offline   Reply With Quote
Old August 31, 2017   #8
whistech
Tomatovillian™
 
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 477
Default

ISUhunter, thanks for posting the recipe. It sure looks great to me and I will be making it this fall.
__________________
Arlie
whistech is offline   Reply With Quote
Old August 31, 2017   #9
Gerardo
Tomatovillian™
 
Gerardo's Avatar
 
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,224
Default

Great job! Sounds and looks like a winner, although for my taste buds it would probably be too sweet.

As Worth suggested, lime juice can bring it all together flavor wise, experiment with key vs Persian vs Mexican, each has its attributes/shortcomings.

Perhaps a pinch of cumin and a pinch of oregano could also contribute. Shallots can be substituted for onions and the results tend to be great.

And finally, if you purchase dried whole Guajillos, Poblanos, Arbol, etc (most MX-themed aisles or supermarkets carry them), you can rehydrate and throw them in for additional pepper flavor tones. To my palate, bell peppers and jalapen~os are a bit one dimensional in their contributions. Serranos tend to be the more common choice rather than Jalapen~os here in the land of peppers.

So in short, outstanding job and a great starting point. Perhaps a few additions here and there might surprise your source for the recipe and they'll complement you on having run with it.

Thanks for sharing your results.
Gerardo is offline   Reply With Quote
Old September 2, 2017   #10
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,270
Default

I was at the store yesterday and got the wild idea I was going to make salsa fresca.
I got to the limes and they wanted 18 cents for one frigging little lime.
It ticked me off so much I lost all interest in making salsa.
I came home, pouted and had soda pop and ice cream for supper.

Worth
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.
Worth1 is offline   Reply With Quote
Old September 2, 2017   #11
Jeanus
Tomatovillian™
 
Jeanus's Avatar
 
Join Date: Jan 2015
Location: Tennessee
Posts: 70
Default

Looks like a great recipe to each their own. I have my own which is very similar taken from the OHIO extension office or I would use it. I substitute lime for lemon when I can find it and I do not like mine hot hot. Some family members can not take the heat at all so I make mine mild and add heat later. The thicker the better, I like to dip my chip in and have some stuff stay on it not run off and I like a little texture but not stringy globs. I do not buy Pace so do not know what it tastes like, and I do like to use mine in place of ketchup sometimes. No sugar though, diabetics in the family cut those pesky carbs where ever you can. Off to can some more sauce this batch is bright orange, with the darkest peppers I can find to set it off.
Jeanus is offline   Reply With Quote
Old September 2, 2017   #12
SueCT
Tomatovillian™
 
Join Date: Jan 2012
Location: Connecticut
Posts: 459
Default

OMG, Worth, I just paid .69 for one lime a week ago. I would kill for an 18 cent lime, lol. I forget how much we are soaked for everything around here until I read what stuff costs in other places.
SueCT is offline   Reply With Quote
Old September 3, 2017   #13
salix
Tomatovillian™
 
salix's Avatar
 
Join Date: Dec 2007
Location: north central B.C.
Posts: 2,134
Default

What Sue said! When I find limes under $1 each, I buy lots... (and they are kinda scrungy, too)
__________________
"He who has a library and a garden wants for nothing." -Cicero
salix is offline   Reply With Quote
Old September 3, 2017   #14
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 31,270
Default

Quote:
Originally Posted by SueCT View Post
OMG, Worth, I just paid .69 for one lime a week ago. I would kill for an 18 cent lime, lol. I forget how much we are soaked for everything around here until I read what stuff costs in other places.
Quote:
Originally Posted by salix View Post
What Sue said! When I find limes under $1 each, I buy lots... (and they are kinda scrungy, too)

I normally get mine for 8 or 10 for a dollar at the Mexican market one mile from my house.
Nice and fresh too.

These are more then likely a Persian lime which is the most common lime and seedless.
They are most likely a cross between a key lime and a lemon.
https://en.wikipedia.org/wiki/Persian_lime

Worth
__________________
Home of Cactus Flats Botanical Gardens.
The dinner table is where we need to get acquainted not the battlefield.
I Seek The Truth.

Last edited by Worth1; September 3, 2017 at 08:16 PM.
Worth1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 03:21 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★