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    You are in: Home / Recipes / Texas Style Picante Sauce Recipe
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    Texas Style Picante Sauce

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 29, 2012

      I had some orange color tomatoes I didn't know what to do with so I thought I'd try this recipe. Instead of jalapeno peppers I used chili pepper, no green peppers (yuk), and since I was freezing it I skipped the alum. The tomato paste helped turned it to a reddish color but it was such an oh so pretty orange. I didn't use as much sugar since this was a very sweet variety of tomato anyway.Turned out very good.

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    • on March 09, 2009

      Wow. This recipe deserves at least 27* and a lot more reviews. It's no more work to make an entire recipe than a scaled down version and you get the bonus of picante sauce in the freezer anytime you need it. I used a 28oz can of diced tomatoes and cut the sugar in half. I will reduce that to 2T next time. No need for the alum. This is going to work wonderfully in sooo many recipes.

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    • on February 28, 2009

      Spot on. But who needs 3 pints of sauce? Buy one large tomato and scale accordingly for more than you'll use on your next enchilada night.

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    • on July 25, 2003

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    Nutritional Facts for Texas Style Picante Sauce

    Serving Size: 1 (1596 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 276.2
     
    Calories from Fat 9
    42%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 2796.0 mg
    116%
    Total Carbohydrate 63.2 g
    21%
    Dietary Fiber 7.5 g
    30%
    Sugars 50.6 g
    202%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    alum

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