Step 1

*If you have a Tomato Strainer, proceed to step 2.

Step 2

Peel tomatoes and remove the seeds. Dice the tomatoes and put them in a large stockpot over medium-high heat. Bring to a boil and mash down the tomatoes as they become soft.

Step 3

If you have a tomato strainer, wash, core and dice tomatoes and place them in a large stockpot. Heat the tomatoes over medium-high heat until they begin to boil. Simmer for 5-10 minutes. Place heated tomatoes into a tomato strainer with the salsa screen. Discard the skin/seeds and place the remaining tomato pulp back into the large stockpot.

Step 4

Dice your green, red, jalapeno peppers and onions. Using a food processor will save you a lot of time and effort. Add the diced mixture to the pot.

Step 5

Mince 8 cloves of garlic and add to the tomato mixture.

Step 6

Add the remaining ingredients and stir well.

Step 7

Bring to a simmer and heat for approximately 30 minutes. Use an immersion blender to get the mixture to your desired consistency.

Step 8

Sterilize pint jars and heat lids.

Step 9

Pour picante mixture in hot jars, wipe the rim, apply the lid and band and place in canner.

Step 10

Pressure can for 15 minutes with 10 pounds of pressure or Hot water bath for 35 minutes. *Adjust for altitude accordingly.

Step 11

Remove from canner and let sit for 12-24 hours until completely cool. Check to make sure the jars have sealed appropriately. Store in a cool dark place.