Picante sauce recipe in the canning category

: Position knife blade in food processor bowl and add 1/3 each tomatoes, scallions and peppers. Pulse 2 to 3 times until coarsely chopped. Repeat procedure two more times with remaining tomatoes, scallions and peppers. Combine tomato mixture, vinegar and remaining ingredients in a large Dutch oven or kettle. Bring mixture to a boil over medium heat. Reduce heat to low. Simmer, uncovered, 30 minutes. Pour hot mixture into hot sterilized pint jars, leaving 1/2 inch of headspace. Remove air bubbles. Wipe jar rims. Cover at once with metal lids and screw on bands. Process sauce in boiling water bath 10 minutes.