Salsa Recipe (picante sauce) – Dianne’s

Salsa has a high acid content so it will keep in the refrigerator for several (5-7) days.

This recipe makes ab0ut 44 ounces

Ingredients:

  • 2 – 16oz cans of tomatoes
  • 1 garlic clove or 1/4tsp garlic powder
  • 1 tsp salt
  • 1 tsp cumin
  • pepper
  • 1/2 large onion diced
  • 1 Tbsp jalapeno slices (Old El Paso – pickled)
  • 1/2 tsp jalapeno juice
  • 2 heaping tsp cilantro (optional)

Instructions:

  1. Pulse tomatoes and onions and jalapenos in food processor 2 or 3 times to break up large chunks.
  2. Mix ingredients
  3. We used to heat this to get the flavorsĀ  to meld but we started just refrigerating it overnight instead.

Ingredients (almost 5 gallons):

  • 4 (102 oz.) cans of tomatoes (Sam’s Club Member’s Mark #10 can)
  • 4 Tablespoons prepared garlic
  • 4 1/3 Tablespoons kosher salt
  • 4 1/3 Tablespoons cumin
  • 2 1/2 Tablespoons pepper
  • 7 large yellow onions diced
  • 2 cans (12 oz. each) jalapeno slices and juice (La Costena cans)
  • 8 Tablespoons dried cilantro leaves (optional)

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