Directions:
- Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor.
- Process until desired consistency.
- Combine chopped vegetables in large sauce pan.
- Bring to a boil, reduce heat and simmer for 45 minutes.
- Pour into hot sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.44 Kcal (199 kJ) | ||
| Calories from fat | 0.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 588.09mg | 25% | |
| Potassium | 227.8mg | 5% | |
| Total Carbs | 10.5g | 4% | |
| Sugars | 8.01g | 32% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 0.2mg | 1% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 39.46 Kcal (165 kJ) | ||
| Calories from fat | 0.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.01mg | 0% | |
| Sodium | 489.13mg | 25% | |
| Potassium | 189.47mg | 5% | |
| Total Carbs | 8.74g | 4% | |
| Sugars | 6.66g | 32% | |
| Dietary Fiber | 1.19g | 6% | |
| Protein | 0.91g | 2% | |
| Vitamin C | 22mg | 44% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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