booth's killer picante sauce
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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.
method
No-Cook or Other
Ingredients For booth's killer picante sauce
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2 lbripe tomatoes (approximate weight)
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several mdonions, 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 lgjar pace picante sauce (hot or medium, your choice)
How To Make booth's killer picante sauce
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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