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:

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)

Directions Step-By-Step

1
Run 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.
2
Add 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