Texas Style Picante Sauce

60 mins (cooking 60)
12 ingredients
3 servings
I had some orange color tomatoes I didn't know what to do with so I thought I'd try this recipe. Instead of jalapeno peppers I used chili pepper, no green peppers (yuk), and since I was freezing it I skipped the alum. The tomato paste helped turned it to a reddish color but it was such an oh so pretty orange. I didn't use as much sugar since this was a very sweet variety of tomato anyway.Turned out very good.

Categories:  technique , <-60-mins , condiments,-etc. , onions , peppers , tomato , north-american , canning , kosher , free-of... , equipment , time-to-make , egg-free , vegan , southwestern-u.s. , gluten-free , american , lactose-free , number-of-servings , vegetarian , vegetable , tex-mex , stove-top ,
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Serving Size (267.19 g)
Servings 3
Amount per Serving
Calories 258.68 Calories from Fat 5.13
% Daily Value *
Total Fat 0.57g 2.61%
Saturated Fat 0.11g 1.67%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1953.82mg 244.23%
Total Carbohydrate 60.5g 60.5%
Dietary Fiber 4.05 g 48.61%
Sugars 49.98 g %
Protein 3.8g 22.82%
Vitamin A 877.05IU% Vitamin C 19.74mg%
Calcium 62.71mg% Iron 2.78mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh jalapeno peppers, fresh tomatoes, alum