Picante Sauce 2013

When I googled "what is the difference between salsa and picante sauce" I got this answer from askville by amazon and I thought it was funny so I'm adding it to this year's recipe.

Except for texture, they are pretty much the same thing :-)

In Spanish, "salsa" means sauce and "picante" means spicy. When referring to the condiments, salsa and picante are both sauces made from tomatoes, onions, peppers and spices. "Salsa" denotes a sauce in which the ingredients have been chopped; it is chunky. "Picante" represents a sauce in which the ingredients have been pureed; it has a smoother consistency. A third salsa condiment is called "pico de gallo." It represents salsa (chunky) with extra peppers. To summarize, when referring to condiments: Salsa = Chunky Picante = Less Chunky Pico de gallo = Chunky with heat

Sources: Google Translations & My Mother-In-Law (who is ALWAYS right) I found this recipe from someone on the internet claiming to have modified several copycat version of Pace Picante sauce.  I love Pace so thought I'd try it.  I've made it 3 times.  I have trouble following directions so It's been a little different each time but I like it.  Here's the latest version.  It was HOT.  (for me anyway).  I mixed it with the 2nd batch before canning it. This is not an "official  - approved" recipe but the ratio of acid (vinegar) to vegetables is very close (higher than some)  to the ones I have so I think it should be safe to process in a water bath canner). Picante Sauce 8 cups (64 oz) tomatoes blended (I did remove the skins but I usually don't). 2 cups or 2 medium to large yellow. onions (diced and then pureed).  I thought it was a little oniony 3 - 4 whole jalepeno peppers (dice and pureed) 3/4 cup white vinegar 4 tsp salt 4 Tbsp onion flakes 4 tsp granulated garlic (or 2 tsp garlic powder) 4 tsp chili powder I boiled the tomatoes and peppers for a a minute or so to remove the skins of the tomatoes and soften the peppers.  I did not remove the seeds of the peppers. Mix everything to together and boil for 10 minutes or longer if you want to boil of some of the liquid for a thicker sauce. Process in a water bath canner for 25 minutes (4000 ft altitude) I tried using my pressure canner to process (minus the over pressure plug and pressure regulator) and it took FOREVER to boil. printable