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Real Texas Picante Sauce Part 4 Of 6

Ramona.Werst's picture
Ramona Werst shares her secret recipe for Real Texas Picante Sauce and shows how to make it.
Ingredients
  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)
Directions

GETTING READY
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.

MAKING
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.

SERVING
7. Serve Picante Sauce with Avocado Fries.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
DiabeticLiving
Cuisine: 
Texas
Taste: 
Spicy
Preparation Time: 
30 Minutes
Cook Time: 
180 Minutes
Ready In: 
210 Minutes
Servings: 
20
In Part 4, it is time to add the basil, an ingredient that will give the sauce its amazing flavor and texture.

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2 Comments

Keith.J.Fredlund's picture
Do you add the basil to you cooking tomato's and peppers
Samina.Tapia's picture
Hi Keith, yes the basil is added to the tomatoes and peppers while making the picante sauce but only after the tomatoes are cooked down and softened, about 30 minutes after simmering. Why don't you watch part 5 and 6 as well, for the complete recipe of the sauce.