Boil tomatoes, onions, garlic, salt and vinegar for 25 min (longer for thicker). Add jalapenos and boil an additional 20 min.
Prepare jars by washing w/soapy water, including lids, and place them in pan for waterbath while it is heating up. The jars should be hot when you fill them. Fill jars with picante, top w/lids and process in boiling waterbath for 20 min.
To peel tomatoes:
dip in hot water for 20 seconds, peel slips right off
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pint (3585g)|
|Recipe Makes: 12 pints|
|Calories from Fat: 31 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1857mg||64 %|
|Potassium 4956.3mg||130 %|
|Total Carbohydrate 315.8g||93 %|
|Dietary Fiber 57.7g||231 %|
|Sugars, other 258.1g|
|Protein 37.4g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1355
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