Copycat Pace Picante Sauce

"Save a lot of money making salsa at home rather than buying it by the bottle in the stores! This salsa freezes well."
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by Karen Elizabeth photo by Karen Elizabeth
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
1 quart




  • 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.

Questions & Replies

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  1. King Q
    How long will the picante sauce last until you need to throw away?


  1. julia1216
    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!
  2. LonghornMama
    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!
  3. quicksterdnb
    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!
  4. EParsely
    Tried this recipe but with a few changes resulting in even more of an accurate taste of Pace<br/>by adding 1/2 teaspoon of sugar and 1/4 teaspoon of ground coriander.
  5. whtbxrmom
    I had to cook this longer than called for. It was really watery and I had to cook it down quite a bit just to get it to a thin consistency. I think if I made this again I would use a can of crushed tomatoes or fresh tomatoes. We had it with tortilla chips, but tomorrow is Mexican night, so we will add this to the table.


  1. S K.6794
    I make this regularly. Only add half the amount of water listed. Add 1 green bell pepper, 1/2 additional red onion, 1 jalepeno cut in half, half seeded, 2 roma tomatoes. Stored in a re used glass jelly jar. Also simmer for 1 hour. Thickens in the fridge, perfect everytime
  2. Renata C.
    A jar of chunky tomatoes would be better than sauce. Just blend it slightly.
  3. Chef de Sucre
    I used half red onion and half yellow and substituted onion powder for onion flakes. Used 3 jalapenos with most of the seeds removed and it was plenty hot for us. Thanks!
  4. steelerz8
    This picante sauce is peferct for me and my family! I used a can of crushed tomatoes in place of the tomato sauce and it gave it just enough "chunk" for us (We don't like chunky salsa). I added four jalepenos (two with seeds & all) to try to up the heat but it was still very mild. Maybe it was the peppers, I don't know. But the flavor of this sauce is excellent! Thank you for sharing!
  5. ericaj
    I read the other reviews before making this so I reduced the water to 14 ounces. I also added fresh tomatoes instead of tomato sauce...just threw everything in the food processor. I did use the vinegar from canned jalapenos and added a good many jalapenos since I like it hot. Seems I got it a little TOO hot and have to put less in next time. I had to cook mine for 1 1/2 hours so I might back down the water some more...probably due to the fresh tomatoes instead of sauce. Mine definitely has the texture and flavor of Pace's Picante...which I usually buy once a week. So this will save us a LOT of money. Thanks for the recipe!


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