Booth's Killer Picante Sauce

Name: Booth's Killer Picante Sauce
Cuisine: Mexican
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)

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By Claudia McClaran
@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.

Rating:

☆☆☆☆☆ 0 votes0

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)
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How to Make Booth's Killer Picante Sauce

Step-by-Step

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.

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