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Real Texas Picante Sauce Part 6 of 6

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Ramona Werst shares her secret recipe for Real Texas Picante Sauce and shows how to make it.
  Roma tomatoes 5 Pound, finely chopped
  Poblano 2
  Banana pepper 2
  Chili pepper 2
  Onion 1 Cup (16 tbs), finely chopped
  Garlic 1 Tablespoon, minced
  Ginger 1 Tablespoon, finely chopped
  Thai basil 1⁄4 Cup (4 tbs), finely chopped
  Kosher salt To Taste
  Red wine vinegar 1⁄4 Cup (4 tbs)

1. In a baking sheet, place the poblano and banana peppers. Broil for 10 minutes, flipping with tongs in between.
2. Take out the peppers and wrap in plastic sheet, let it sweat.
3. Peel the skin off the peppers. Remove the top and seeds of the pepper. Coarsely chop the peppers and set aside.

4. In a large vessel, add in the roma tomatoes and cook for 10 minutes.
5. Season with salt and mix well. Stir in the garlic, ginger and onion. Followed by chili mixture and red wine vinegar and mix all the ingredients well. Bring to boil on high heat.
6. Stir in the Thai basil, mix all the ingredients and turn the heat to medium – low. Let it simmer for 2 – 3 hours.

7. Serve Picante Sauce with Avocado Fries.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
180 Minutes
Ready In: 
210 Minutes
The sauce is now ready and Part 6 shows how to serve it. Also, Ramona shares the right way to store the sauce for future use. Now that you know how to make picante at home, you will never return to the store to buy a jar, ever!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 112 Calories from Fat 2

% Daily Value*

Total Fat 0.18 g0.28%

Saturated Fat 0.02 g0.11%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 87.8 mg3.7%

Total Carbohydrates 22 g7.5%

Dietary Fiber 4 g16.2%

Sugars 10.5 g

Protein 7 g14.2%

Vitamin A 41.2% Vitamin C 45.3%

Calcium 0.6% Iron 1.5%

*Based on a 2000 Calorie diet

Real Texas Picante Sauce Part 6 Of 6 Recipe Video