Copycat Pace Picante Sauce Recipes Recipe For Chili

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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.

HOMEMADE PICANTE SAUCE - RECIPE



Homemade Picante Sauce - Recipe image

Make your own picante-style sauce or salsa at home with this recipe, with fresh tomatoes, spicy jalapenos, tangy apple cider vinegar and more. I use this sauce on practically everything. Can be served as a sauce or a salsa.

Provided by Mike Hultquist

Categories     Salsa

Time 50m

Number Of Ingredients 12

10 dried chipotle peppers
2 cups chopped tomatoes
2 cups mixed chili peppers (chopped - jalapeno peppers are great here, as are serranos, or go with a variety)
1 small onion (chopped)
4-5 garlic cloves (chopped)
3 tablespoons cilantro
1 tablespoon cayenne powder
1 teaspoon ground cumin
½ cup water
Salt and pepper to taste
2/3 cup cider vinegar
Juice from 1 small lime

Steps:

  • Add the chipotle peppers to a small pot and cover them with water. Bring to a quick boil then remove from heat. Allow them to soften about 20 minutes. Remove the stems, chop them and add them to a food processor.
  • To the food processor, add tomatoes, jalapenos, serranos, onion and garlic. Process to roughly chop.
  • Add remaining ingredients and process until smooth.
  • Add the sauce to a large pot and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Cool and store in sterilized jars, or use it right away.

Nutrition Facts : Calories 49 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 79 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 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).

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

PICANTE CHICKEN CHILI



Picante Chicken Chili image

A delicious low-fat chili with a kick! We make it every year for our Halloween block party. You can adjust any of the flavors to your liking and it always turns out fantastic. Top with cheese, sour cream, and cilantro. Great when made ahead to let the flavors meld. Freezes well too!

Provided by Genevieve Johns Seivert

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ teaspoons vegetable oil, or as needed
1 large white onion, chopped
2 cloves garlic, chopped
4 large boneless, skinless chicken breasts, cubed
2 cups picante sauce
¼ cup dry white wine
2 tablespoons ground cumin
1 tablespoon dried sage
1 bay leaf
1 (15 ounce) can black beans, undrained
1 (15 ounce) can pinto beans, undrained
6 Roma tomatoes, chopped
1 (4 ounce) can chopped green chilies

Steps:

  • Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 30.6 g, Cholesterol 78 mg, Fat 5.7 g, Fiber 9.2 g, Protein 38.5 g, SaturatedFat 1.3 g, Sodium 1193.1 mg, Sugar 5.9 g

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