Julies Picante Sauce Recipes

HOMEMADE PICANTE SAUCE - RECIPE

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.

JUDI'S TEXAS PICANTE SAUCE (CANNING RECIPE OR NOT!)

Steps:

• Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
• Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
• Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.

COPYCAT PACE PICANTE SAUCE

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.

TEXAS STYLE PICANTE SAUCE

Steps:

• Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor.
• Process until desired consistency.
• Combine chopped vegetables in large sauce pan.
• Bring to a boil, reduce heat and simmer for 45 minutes.
• Pour into hot sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure.

PERFECT PACE PICANTE SAUCE

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).

QUICK PICANTE SAUCE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

SENOR PICO'S PICANTE SAUCE

Steps:

• Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned.
• Add tomato paste and chopped tomatoes.
• Simmer about 2 minutes; add broth, sugar, salt and vinegar.
• Simmer until the tomatoes are cooked, then puree in a blender.
• Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water.
• Cook, stirring, until sauce comes to a boil.
• Remove from heat.
• Top rellenos with sauce.