Booth's Killer Picante Sauce
By
Claudia McClaran
@cjmcclaran
1
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.
Rating:
☆☆☆☆☆ 0 votes0
Method:
No-Cook or Other
Ingredients
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2 lbripe tomatoes (approximate weight)
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several mediumonions, sliced and diced
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2 Tbspcumin
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2 Tbspminced garlic
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2 Tbspmexican chili powder (hot)
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2 tspwhite pepper (use less if using black pepper)
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1 bunchfresh cilantro
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6jalapenos, fresh, chopped and seeded
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·salt, to taste
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·tomatillos, fresh, chopped (optional)
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1 largejar pace picante sauce (hot or medium, your choice)
How to Make Booth's Killer Picante Sauce
- 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.
- 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.
