In this video, Betty demonstrates how to make Perky Picante Sauce. This is a quick and easy sauce that can be used as a dip for tortilla chips or as a sauce for meats and Tex-Mex entrees.
Finely chopped onions
1⁄2 Cup (8 tbs)
Finely chopped green bell pepper
1⁄4 Cup (4 tbs)
1 Medium, minced
Extra virgin olive oil
1⁄2 Cup (8 tbs), peeled, chopped
1 1⁄2 Tablespoon, chopped finely
1 1⁄2 Tablespoon
1. In a frying pan, heat oil and saute onion, green pepper, and minced garlic clove until tender. Set aside to cool.
2. In a blender, put sauteed vegetables, chopped tomato, chopped pickled jalapeno pepper, oregano, cumin, salt, and white vinegar. Blend for 10 seconds or until smooth, but still showing bits of the individual ingredients.
3. Pour tomato sauce and stir to combine. Transfer it to a serving bowl.
4. Serve with tortilla chips and enjoy!
It is a versatile sauce and you may either cover and chill in refrigerator to serve it cold or heat it in a small pot, if you prefer to serve it hot.