Booth's Killer Picante Sauce

Booth's Killer Picante Sauce

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Claudia McClaran


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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No-Cook or Other


  • 2 lb
    ripe tomatoes (approximate weight)
  • several medium
    onions, sliced and diced
  • 2 Tbsp
  • 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)

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.

Printable Recipe Card

About Booth's Killer Picante Sauce

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

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