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Pace Picante Sauce


1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeno peppers, with seeds (3-4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic

Combine all ingredients in a saucepan over medium/high heat.

Bring to a boil then reduce heat and simmer for 30 minutes or until thick.

When cool, bottle in 16-ounce jar and refrigerate overnight.

Makes 2 cups (16 oz.).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.