pace. picante sauce (medium)
 
by todd wilbur 
 
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   1075ounce can 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
  rounded 1/4 teaspoon salt
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. 
(http://www.topsecretrecipes.com) 
makes 2 cups (16 oz.). 
 
tidbits 
for the no heat version of the salsa, reduce the amount of fresh jalapenos 
to 2 
rounded tablespoons (2 to 3 peppers). 
for the hot variety, increase the amount of jalapenos to 1 
 
 
 
(ID: 78243) Mirror: rec.food.recipes: Sun, Sep 21, 2003


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