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booth's killer picante sauce

cjmcclaran avatar
Recipe by
Claudia McClaran
@cjmcclaran
Lawton, OK

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.

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method No-Cook or Other

Ingredients For booth's killer picante sauce

  • 2 lb
    ripe tomatoes (approximate weight)
  • several md
    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 lg
    jar pace picante sauce (hot or medium, your choice)

How To Make booth's killer picante sauce

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Booth's Killer Picante Sauce:

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