booth's killer picante sauce
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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cook time
method
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yield
Ingredients
- 2 pounds ripe tomatoes (approximate weight)
- several medium onions, sliced and diced
- 2 tablespoons cumin
- 2 tablespoons minced garlic
- 2 tablespoons mexican chili powder (hot)
- 2 teaspoons 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
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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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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