Green Tomato Picante Sauce at Leo Geils blog

Green Tomato Picante Sauce. Dice your green, red, jalapeno peppers and onions. Using a food processor will save you a lot of time and effort. Combine the tomatoes, peppers, onion, vinegar, garlic, sugar, tomato paste, salt, cumin, and pepper in a food processor or. Bring the water and ingredients to a boil and then simmer for 10 minutes. Remove from heat and cool. (about 30 seconds) heat 2 tablespoons of cooking oil in the pot. Remove the stems, chop them and add them to a food processor. Heat over medium high heat until boiling. Blend the cooked ingredients and the cilantro with the cooking water until smooth. Store in an airtight jar in refrigerator until serving. Place heated tomatoes into a tomato. Pour the blended salsa back into the pot with the hot cooking oil. Adjust the salt and seasonings to. Place heated tomatoes into a tomato strainer with the salsa screen. Reduce heat and simmer for 30 minutes or until thick.

Heat over medium high heat until boiling. Place heated tomatoes into a tomato strainer with the salsa screen. Dice your green, red, jalapeno peppers and onions. (about 30 seconds) heat 2 tablespoons of cooking oil in the pot. Blend the cooked ingredients and the cilantro with the cooking water until smooth. Store in an airtight jar in refrigerator until serving. Add all of the chopped vegetables, vinegar, lime, tabasco and salt to an 8 quart stock pot. Using a food processor will save you a lot of time and effort. Combine the tomatoes, peppers, onion, vinegar, garlic, sugar, tomato paste, salt, cumin, and pepper in a food processor or. Remove the stems, chop them and add them to a food processor.

Picante Sauce Recipe

Green Tomato Picante Sauce Heat over medium high heat until boiling. Add all of the chopped vegetables, vinegar, lime, tabasco and salt to an 8 quart stock pot. Adjust the salt and seasonings to. Remove from heat and cool. Store in an airtight jar in refrigerator until serving. Place heated tomatoes into a tomato. Using a food processor will save you a lot of time and effort. Bring the water and ingredients to a boil and then simmer for 10 minutes. Reduce heat and simmer for 30 minutes or until thick. Remove the stems, chop them and add them to a food processor. Heat over medium high heat until boiling. Blend the cooked ingredients and the cilantro with the cooking water until smooth. Dice your green, red, jalapeno peppers and onions. (about 30 seconds) heat 2 tablespoons of cooking oil in the pot. Discard the skin/seeds and place the remaining tomato pulp back into the large stockpot. Combine the tomatoes, peppers, onion, vinegar, garlic, sugar, tomato paste, salt, cumin, and pepper in a food processor or.