Tod Dague
Well-known member
Anybody have a good recipe for picante?
Picante
- Thread starter Tod Dague
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ga. prime
Well-known member
I'm glad you asked. Just made some this past afternoon.
Tomatoes(homegrown if possible, but storebought may be used)
Cilantro(fresh of course)
Green Onions(tops included)
Hot Peppers(I prefer Cayenne for their flavor)
You may vary the amounts of each of the above used in this recipe, you really can't go wrong
Chop all the above ingredients on a cutting board and put in a bowl.
Squeeze the juice of 1 Lime into it. Add salt and black pepper to taste.
I like to eat this with nacho cheese Doritos.
Refrigerate any leftover. It'll keep a few days.
You can call this recipe pico de gallo, salsa, picante. I call it fantastic.
Tomatoes(homegrown if possible, but storebought may be used)
Cilantro(fresh of course)
Green Onions(tops included)
Hot Peppers(I prefer Cayenne for their flavor)
You may vary the amounts of each of the above used in this recipe, you really can't go wrong
Chop all the above ingredients on a cutting board and put in a bowl.
Squeeze the juice of 1 Lime into it. Add salt and black pepper to taste.
I like to eat this with nacho cheese Doritos.
Refrigerate any leftover. It'll keep a few days.
You can call this recipe pico de gallo, salsa, picante. I call it fantastic.
dixie_farmer
Member
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8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.
Makes 6 pints
OP
OP
Tod Dague
Well-known member
Thanks! The tomatoes are coming in late and all at once. I figure we will be doing a good bit of canning.
OP
OP
Tod Dague
Well-known member
Not quite the same. ;-)alabama":1ygfm93l said:
ROCKSPRINGS
Well-known member
ga. prime":2ks5kkfs said:
This is the same recipe we use here in South Texas, Sometimes I use different peppers and throw in a chopped avocado to calm it down, and yea, its fantastic.
Texan
Well-known member
These are from my wife's kitchen. She puts up a lot of tomatoes in salsa, relishes, or just chopped, cooked and canned with a tablespoon of lemon juice/quart.
Salsa
7 cups tomatoes-chopped, seeded, peeled and cored (about 5 pounds)
1 cup chopped and seeded green bell pepper
1 cup chopped and seeded yellow bell pepper
1 cup chopped and seeded red bell pepper
1/2 cup chopped onion
2 minced garlic cloves (a heaping Tablespoon)
2 tablespoons minced cilantro
1 -1 1/2 teaspoon salt according to taste
1/2 cup 5% acidity vinegar
3-5 jalapenos depending upon how hot you like it
Combine all ingredients in a large pot. Stir and bring to a boil, reduce heat and simmer 10 minutes.
Either use a food processor or an immersion blender to puree to desired consistency. Be careful you can get it too runny.
Ladle mix into hot jars with 1/4 inch headspace and process 15 minutes in boiling water. Makes about 7 half pints.
This recipe is a lot of work but it is really good on burgers in the winter when there aren't any good fresh tomatoes:
Roasted tomato and pepper spread
1lb tomatoes
8 large red sweet peppers or a combination of colors
3 jalapenos (depending on taste, you can omit)
2 large garlic cloves
1 small onion
2 TB minced basil
1 TB sugar
1 tsp salt
1/2 cup apple cider vinegar or red wine vinegar
Roast tomatoes, peppers, and onion on grill until charred. Let cool then remove the skins of the tomatoes and peppers.
Combine all ingredients in processor and blend to desired consistency. Should be thick. Bring to a boil. Stir to prevent sticking. Reduce heat and simmer until spread thickens. Ladle into jars, leave a 1/4 headspace. Process in water bath canner for 10 minutes.
Makes about 5 1/2 cups.
She's got a lot more recipes, but that's all I've got time for now. I'll try to get you some more later if you want them. The link below is to a forum she goes to that has canning recipes and information:
http://forums.gardenweb.com/forums/harvest/
She says Garden Web is the best forum out there. Sorry Macon.
Salsa
7 cups tomatoes-chopped, seeded, peeled and cored (about 5 pounds)
1 cup chopped and seeded green bell pepper
1 cup chopped and seeded yellow bell pepper
1 cup chopped and seeded red bell pepper
1/2 cup chopped onion
2 minced garlic cloves (a heaping Tablespoon)
2 tablespoons minced cilantro
1 -1 1/2 teaspoon salt according to taste
1/2 cup 5% acidity vinegar
3-5 jalapenos depending upon how hot you like it
Combine all ingredients in a large pot. Stir and bring to a boil, reduce heat and simmer 10 minutes.
Either use a food processor or an immersion blender to puree to desired consistency. Be careful you can get it too runny.
Ladle mix into hot jars with 1/4 inch headspace and process 15 minutes in boiling water. Makes about 7 half pints.
This recipe is a lot of work but it is really good on burgers in the winter when there aren't any good fresh tomatoes:
Roasted tomato and pepper spread
1lb tomatoes
8 large red sweet peppers or a combination of colors
3 jalapenos (depending on taste, you can omit)
2 large garlic cloves
1 small onion
2 TB minced basil
1 TB sugar
1 tsp salt
1/2 cup apple cider vinegar or red wine vinegar
Roast tomatoes, peppers, and onion on grill until charred. Let cool then remove the skins of the tomatoes and peppers.
Combine all ingredients in processor and blend to desired consistency. Should be thick. Bring to a boil. Stir to prevent sticking. Reduce heat and simmer until spread thickens. Ladle into jars, leave a 1/4 headspace. Process in water bath canner for 10 minutes.
Makes about 5 1/2 cups.
She's got a lot more recipes, but that's all I've got time for now. I'll try to get you some more later if you want them. The link below is to a forum she goes to that has canning recipes and information:
http://forums.gardenweb.com/forums/harvest/
She says Garden Web is the best forum out there. Sorry Macon.
