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 votes
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)
How to Make Booth's Killer Picante Sauce
- 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.
- 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.
