Judi'S Texas Picante Sauce (Canning Recipe Or Not!) - cooking recipe

Ingredients

3 lbs ripe peeled, cored, seeded tomatoes (reserve juice from the seeding)
1 lb onion, roughly cut into large pieces (makes processing easier)
1/2 lb jalapeno (stems removed, cut lengthwise, leave seeds and membrane)
1/4 cup white vinegar
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 tablespoon dried cilantro
6 ounces tomato paste (regular can, thickens the tomato juice and adds some extra flavor)

Preparation

Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.