Senor Pico's Picante Sauce

Submitted by Miss Annie

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

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 3 cups

ingredients

• 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 tomatoes, 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.

 

[Lori R.]

Delicious, worked really well with the rellenos, and would be really good in other dishes too.

 

[dale7793]

I used this for Mexican Manicotti recipe #26243. 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

 

[Skip Intro]

Very nice picante sauce that complimented chili rellenos quite nicely. I'm used to heavier, spicier sauce and this was a nice change that everyone at the dinner table enjoyed. I will also use this recipe for dishes that call for tomato sauce when I want to give that dish a mild but flavorful tex-mex twist.<br/><br/>My tomatoes did not need additional sugar (I would have subbed liquid Stevia if needed) and the sauce itself did not need any flour for thickening (I would have omitted anyways since our family avoids sugars, grains and corn).<br/><br/>I used three medium seeded Roma tomatoes (Approx 1/2 pound) for the 1 cup tomatoes and I used apple cider vinegar for the vinegar. Next time I will just use the "juice" from a jar of pickled jalapenos for the vinegar so that I can have an even zestier picante.