Senor Pico's Picante Sauce

Miss Annie's Note:

From the Senor Pico restaurant in Los Angeles. This sauce was used on chile rellenos, but goes well with other dishes.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 3 cups

• 1/2 cup chopped onion
• jalapeno, minced (to your taste, I use 3)
• 1 clove garlic, minced
• 1 tablespoon peanut oil
• 2 tablespoons tomato paste
• 1 cup tomato, peeled and chopped
• 1 3/4 cups chicken broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon vinegar
• 1 tablespoon flour

Directions:

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

Reviews

[Mysterygirl]

Made this with your rellenos recipe from the same place - they were great together. Thanks for posting them.

[dale!]

I used this for Mexican Manicotti Mexican Manicotti. It turned out wonderfully, thanks!

[Laudee]

My compliments, Miss Annie, this is a nifty picante sauce recipe. I threw it together to use in Bev's "Dan's Favorite Tex Mex Skillet Dinner"...Gosh, it worked good. It's nice too because I had all the ingredients on hand. I can see where it's versatile...Will go fine on other Mexican dishes... Thanks for posting. Laudee