Booth's Killer Picante Sauce Recipe

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Booth's Killer Picante Sauce

Claudia McClaran

By
@cjmcclaran

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Janey and Booth Outlan.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Method:
No-Cook or Other

Ingredients

2 lb
ripe tomatoes (approximate weight)
several medium
onions, sliced and diced
2 Tbsp
cumin
2 Tbsp
minced garlic
2 Tbsp
mexican chili powder (hot)
2 tsp
white pepper (use less if using black pepper)
1 bunch
fresh cilantro
6
jalapenos, fresh, chopped and seeded
salt, to taste
tomatillos, fresh, chopped (optional)
1 large
jar pace picante sauce (hot or medium, your choice)

Step-By-Step

1Run all the vegetables through your Cuisinart or equivalent food processor. Puree about 1/2 the tomatoes and onions, then mix the spices into it. Leave the other 1/2 coarse chopped to give a better texture and visual appeal.
2Add Pace, which contains thickness that will help keep the sauce from seeming watery, and it contains enough preservatives to keep the sauce from spoiling quickly.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican