Picante Sauce

We, one of my daughter-in-laws split some recent Bountiful Baskets' add-ons. A 20# box of tomatoes and a Mexican Salsa Pack. The majority of mine went into the following Picante Sauce Recipe, which I canned.

Approx. 13-14lbs. tomatoes
1 large onion
4 green onions
8 tomatillos
4 Anaheim Chili Peppers
4 Jalapenos
4 cloves garlic
3 Tbsp. diced Cilantro
3 Tbsp. granulated sugar
1 Tbsp. pickling salt
Approx. 3/4 cup tomato paste
2 tsp. paprika
1 cup vinegar

1. Blanch tomatoes to remove skins. Remove core/stem. Cut in half.

2. Take out about 7 tomatoes chop these by hand. Let set in a colander to drain while preparing other ingredients.

3. Wash and remove stems and seeds from chili peppers and jalapenos. Add to majority of tomatoes.

4. Wash and remove ends from onions. Add to tomatoes and peppers.

5. Run tomatoes, onions, and peppers through chop cycle of blender. Put in a large pot.

6. Mince garlic and add to pot. Add all other ingredients except cilantro. (Volume will be about 7 qts.)

7. Stir well bringing to a boil. Simmer uncovered 1 hour. (Volume will be about 6 qts.)

8. Add cilantro. Cook 15-20 minutes to desired consistency. (Volume will be about 5.5 qts.) While cooking prepare Water-bath Canner, pint jars, and canning lids.

9.  Ladle into hot pint jars. Process in Water-bath Canner for 20 minutes at sea level. Adjust for higher levels. Makes approximately 12 pints.