Prep 5 mins
Cook 40 mins
Save a lot of money making salsa at home rather than buying it by the bottle in the stores! This salsa freezes well.
- 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.
I followed the recipe - with a few changes. I used fresh tomatoes, peppers and onion from our garden. I used 28 oz of fresh tomatoes I pureed in my processor, 1 onion and 1 jalapeño and 1 serano - also pureed in processor. I reduced the amount of water to 12 oz. I also chopped one addtional onion and one green pepper to make it a little chunky. I cooked for 1 hour. The outcome was more spicy than I like (from serano) but my hubby likes it. Great consistnecy!
Great! Made as stated, except had to cook longer to thicken it up, and ended up with about 5 cups. This is very similar to the original Pace picante sauce which is thin, perfect for use as a condiment over eggs although at my house picante goes with everything. This recipe is not "thick and chunky," but neither is the original Pace. Thanks for sharing the recipe!
I make this stuff all the time. This recipe is alright You don't have to cook it either. You do need to let it sit over night for all the flavors to come together though. To add more of a traditional pace flavor, I would try to add some lime juice and cilantro and pepper to this Pace. If you want it to be more spicy, just add a 1/2 tablespoon of crushed red peppers!