Our blessed abundance of tomatoes goes only so far before you start giving them away to random strangers. I did it yesterday. I get tired of salads, sandwiches and anything tomato by the end of June. Everyone then wants salsa or picante sauce canned. I enjoy that for a while, and then I start giving people tomatoes again.
This week I was given some recipes that are at least 100 years old. One of them looked really easy and I tried it. I also tried my magical touch of quadrupling it. My husband always stands behind me and tells me how 3 teaspoons equal something and I lose count. I think in turned out great in spite of his ciphering.
Picante Sauce
- 4 C. tomatoes (1/2 in blender)
- 1 onion chopped
- 4 tsp. white vinegar
- 2 1/2 tsp. salt
- 4-17 jalapenos
- 2 cloves garlic (minced)
- 1 tsp. sugar
- red food coloring
I chopped everything in the blender, as did the sweet lady, Tressa, who passed on this recipe. The directions say to bring to a boil and then cook on low for 20-30 minutes. Since I had so much, mine had to cook longer. Still, it was all good. I also added a little cornstarch to thicken it, as Tressa said she had done as well.
Thanks to Tressa for these recipes. Pickles are up next! These recipes are from her much beloved Aunt Maggie. I appreciate her sharing them with us and letting us share them with you. *EDIT* I didn’t read closely enough. The pickles are from her Aunt Maggie. The is from Tressa’s mother-in-law. Sorry for the wrong credit.
Friday, July 2nd, 2010, 6:37 am | 
Out of the frying pan | 
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