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Cook the Book: Healthy and Delicious Salsa Picante

Posted by Robyn Lee, January 31, 2008 at 3:45 PM

This salsa picante is a homemade version of Pace Foods founder David Pace's famous picante sauce. The key ingredient is chopped fresh jalapeños with the seeds. This salsa may be used as a chip dip, taco sauce, or when heated used to substitute Spanish sauce or ranchero sauce. And, who knows, you could even serve it with other Super Bowl snacks this Sunday.

Salsa Picante

Adapted from The Tex-Mex Cookbook by Robb Walsh.

- makes 2 cups -

Ingredients

One 10.75-ounce can tomato puree
1/3 cup chopped onion
1/4 cup chopped fresh jalapeño peppers with seeds
2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

Procedure

Combine all the ingredients with 1 1/3 cups water in a pan over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes or until thick. When cool, place in a covered container and refrigerate overnight. Serve as a chip dip, taco sauce, or table sauce, or heat in a saucepan and use as a substitute for Spanish sauce or ranchero sauce.

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