Salsa vs. Picante Sauce
For years I have been making this "salsa" recipe with my mother-in-law and sister-in-laws. At the end of every summer, we divide up all the ingredients in this recipe, do the chopping the night before at each of our homes and then bring it all together the next day to make and can. It wasn't until recently that I realized this recipe is actually "Picante Sauce" rather than salsa. Upon further investigation, I learned that:
- Salsa = Chunky
- Picante = Less Chunky
- Pico de gallo = Chunky with heat
Here is the recipe that we start from:
9 jalapeno peppers - seeded and finely chopped (save some seeds for hotness)
15 medium tomatoes (we like Roma tomatoes the best)
1 large chopped onion
1 large green pepper chopped
1 medium red pepper chopped
3 cloves garlic chopped
1 5.5oz can tomato paste
3/4 cup vinegar
3 tbsp. white sugar
1 tbsp. pickling salt
2 tsp. paprika
3 tbsp. finely chopped cilantro
1/2 tsp. ground cumin
Blanch tomatoes - rinse in cold water, peel and chop. Add all chopped ingredients to a saucepan (except cilantro). Add jalapeño seeds according to desired hotness.
Simmer uncovered for 1 hour. Add cilantro and stir to combine, cooking another 15-30 minutes until desired consistency.
Process for 20 minutes in a water bath.