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Picante Hot Sauce

by on August 17, 2014 in Canning August 17, 2014 Canning
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Level: Easy

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Description

This is the recipe for the simple old-fashioned salsa we made when I was growing up.

Ingredients

  • 1 gallon Tomatoes - Blanched, Peeled And Chopped
  • 3 cups Chopped Jalapenos (remove Some Seeds If Sensitive To Heat; For 3 Cups You'll Need About 15 Medium Jalapenos)
  • 3 whole Large Onions, Finely Diced
  • 1 cup Finely Diced Carrot
  • 1 Tablespoon Black Pepper
  • 2 Tablespoons Garlic Salt
  • 1 Tablespoon Table Salt
  • 1 Tablespoon Pickling Salt
  • 1 cup Sugar
  • ¼ cups Cornstarch
  • ¾ cups Vinegar

Preparation

In a very large stock pot, cook the vegetables (tomatoes through carrots) and seasonings (pepper and all of the salts). Simmer for 30 minutes.

In a medium-sized bowl whisk together the sugar, cornstarch and vinegar. Whisk it into the hot sauce; cook and stir until thickened, about 10 minutes.

Ladle into sterilized canning jars and quickly seal with clean lids. Process in a boiling water bath for 20 minutes. Always follow safe canning guidelines when processing.

Yields about 12 pints.

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