Copycat Pace Picante Sauce Recipes Recipe Cards

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PICANTE SAUCE RECIPE



Picante Sauce Recipe image

A thin consistency salsa recipe that is similar to what is served at Mexican restaurants.

Provided by oldworldgardenfarms

Categories     Canning/Preserving Recipes

Number Of Ingredients 12

40 to 50 Roma Tomatoes
4 Green Bell Peppers
3 Sweet Red Peppers
4-5 Jalapeno Peppers
4 Medium Yellow Onions
8 Cloves of Garlic
1/4 cup of chopped cilantro
2 Tablespoons Garlic Salt
1 Tablespoon of Black Pepper
1 to 2 teaspoons of Salt
2 Limes
1/2 cup apple cider vinegar

Steps:

  • *If you have a Tomato Strainer, proceed to step 2.
  • Peel tomatoes and remove the seeds. Dice the tomatoes and put them in a large stockpot over medium-high heat. Bring to a boil and mash down the tomatoes as they become soft.
  • If you have a tomato strainer, wash, core and dice tomatoes and place them in a large stockpot. Heat the tomatoes over medium-high heat until they begin to boil. Simmer for 5-10 minutes. Place heated tomatoes into a tomato strainer with the salsa screen. Discard the skin/seeds and place the remaining tomato pulp back into the large stockpot.
  • Dice your green, red, jalapeno peppers and onions. Using a food processor will save you a lot of time and effort. Add the diced mixture to the pot.
  • Mince 8 cloves of garlic and add to the tomato mixture.
  • Add the remaining ingredients and stir well.
  • Bring to a simmer and heat for approximately 30 minutes. Use an immersion blender to get the mixture to your desired consistency.
  • Sterilize pint jars and heat lids.
  • Pour picante mixture in hot jars, wipe the rim, apply the lid and band and place in canner.
  • Pressure can for 15 minutes with 10 pounds of pressure or Hot water bath for 35 minutes. *Adjust for altitude accordingly.
  • Remove from canner and let sit for 12-24 hours until completely cool. Check to make sure the jars have sealed appropriately. Store in a cool dark place.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

COPYCAT PACE PICANTE SAUCE



Copycat Pace Picante Sauce image

Save a lot of money making salsa at home rather than buying it by the bottle in the stores! This salsa freezes well.

Provided by PalatablePastime

Categories     Sauces

Time 45m

Yield 1 quart

Number Of Ingredients 8

1 (28 ounce) can tomato sauce
28 ounces water
1 medium yellow onion, minced
2 fresh jalapeno peppers, with seeds,minced
1/4 cup white vinegar
1 teaspoon salt
1 tablespoon dried onion flakes
1/2 teaspoon garlic powder

Steps:

  • Bring all ingredients to a boil in saucepan over med-high heat.
  • Reduce heat and simmer for 30 minutes or until thick.
  • Remove from heat and cool.
  • Store in an airtight jar in refrigerator until serving.

PERFECT PACE PICANTE SAUCE



Perfect Pace Picante Sauce image

This was created by using other Pace copycat recipes I found online, except the others didn't come out exactly like the store bought. This recipe makes it just like like the store bought, but much much better! You will never buy Pace again!

Provided by Schmitty3600

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

14 ounces petite cut tomatoes
14 ounces tomato sauce
14 ounces water
3 fresh jalapeno peppers
1 large yellow onion
1/4 cup jalapeno juice (from bottled jalapenos) or 1/4 cup white vinegar
1 teaspoon salt
1 tablespoon dried onion flakes
1/2 teaspoon garlic powder
1 teaspoon chili powder

Steps:

  • Bring all ingredients to a boil in a pot.
  • Lower heat and simmer for about 30 minutes or until it is the desired thickness.
  • (Salsa thickens when it cools.).
  • Remove from heat and cool in refrigerator.
  • (Suggestion: add 1/3 can of sweet yellow corn during cooking, it makes a great addition).

HOT PICANTE SAUCE



HOT PICANTE SAUCE image

If you like it HOT this is for you. This recipe can be toned down to make it not so hot. Sometimes I make it with just the jalapenos.

Provided by Eddie Jordan

Categories     Other Sauces

Time 15m

Number Of Ingredients 10

16 very ripe tomatoes
8 jalapeno peppers
6 medium yellow onions
4 medium bell peppers
6 cayenne peppers
5 clove garlic
1/8 c sugar
2 Tbsp canning salt
1/4 c vinegar
1/4 c water

Steps:

  • 1. Chop all vegetables in a food processor or blender.
  • 2. Place all ingredients and the brine mixture in a large stock pot.
  • 3. Cook at least 1 1/2 hour stirring often to keep from sticking.
  • 4. Pour into clean jar and seal.
  • 5. Process in a hot water bath for 10 minutes

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