pace picante sauce (medium)
 
note: texan david pace had been selling 58 different 
varieties of jam, jellies, and sauces from the back of his liquor store 
in the 1940s when he came up with a recipe for a thick and spicy 
tomato-based sauce he dubbed "picante." when sales of david's new sauce 
took off, he concentrated all his efforts on marketing his all-natural, 
preservative-free product, and designed the sauce's famous 
hourglass-shaped jar (to keep it from tipping over). now america's 
number one mexican hot sauce brand, pace foods, makes it known that it 
still uses only fresh jalapeno peppers in the sauces, rather than the 
brined, less flavorful jalapenos - like those canned nacho slices. each 
year all the fresh jalapenos used by the company weigh in at around 30 
million pounds and the nation gobbles up around 120 million pounds of 
the zingy sauces. here's a simple recipe to make a kitchen copy of the 
medium heat-level pace picante sauce, which was the first variety david 
created. the mild and hot versions were added in 1981, and you'll find 
clones for those at the bottom of the recipe in tidbits. 
 
 
1 can  (10.75 ounce) tomato puree
1 can  full of water (1 1/3 cups)
1/3 cup  chopped spanish onion
1/4 cup  chopped fresh jalapeno peppers, with seeds (3 to 4 peppers)
2 Tbsp  white vinegar
1/4 tsp  salt, rounded
1/4 tsp  dried minced onion
1/4 tsp  dried minced garlic
 
combine all ingredients in a saucepan over medium high heat. bring to 
a boil, reduce heat, and simmer for 30 minutes or until thick. when 
cool, bottle in 16-ounce jar and refrigerate overnight. yields: 2 cups 
 
tidbits for chickens 
for the no heat version of the salsa, reduce the amount of fresh 
jalapenos to 1 rounded tablespoon. 
for the hot variety, increase the amount of jalapenos to 1/2 cup. 
 
 
 
 
 
(ID: 74398) Mirror: rec.food.recipes: Tue, Mar 29, 2005


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