Picante Sauce

  • Yield 6 cups

Can store this in the refrigerator, covered, for up to 4 weeks.


2 jalapeno chiles
1 clove garlic
1/4 cup chopped onion
1 to 2 tablespoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
1/4 teaspoon sweet basil
1 can (32 ounce) whole tomatoes
1/4 cup apple cider vinegar


  1. Combine the jalapeno chiles, garlic and onion in a food process and process until blended. Add the salt, garlic powder, cumin, cayenne pepper, chili powder, basil, tomatoes and vinegar and process until of the desired consistency. Pour into hot sterilized jars.

Recipe reprinted with permission from The Junior League of Lubbock, A Pefect Setting (The Junior Leage of  Lubbock, 2005)



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