Guest guest Posted June 8, 2004 Report Share Posted June 8, 2004 Picante Sauce 1 gal. tomatoes 4 lg. onions 6-12 jalapeno peppers 1 c. sugar 1 c. vinegar 4 tbsp. salt 1/2 tsp. nutmeg 1/2 tsp. garlic powder Peel, core and chop tomatoes, pour off most of juice; 6 peppers for mild - chopped or ground; and onions. Cook down to your consistency. Stir often. Makes 6 pints. One cup picante sauce with 8 ounces Tofutti cream cheese makes dip for chips. Quote Link to comment Share on other sites More sharing options...
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