We don’t buy in a jar any more! I make a big batch and freeze in smaller zip lock bags. I keep Real Texas Picante sauce in a glass container all the time in the refrigerator.
3 Pound (Fresh)
3 Clove (15 gm)
3 Tablespoon (Thai Or Any Other)
I always choose Roma tomatoes as they are best suited for making Picante Sauce. It is good to spread out the tomatoes on a towel to ripen, instead of keeping them in the plastic bag. Tomatoes become moist and get spoiled when kept in a plastic bag. Dice the tomatoes into approximately 1/4" cubes. Don’t waste anything when slicing tomatoes, even the top and end of the tomato can be used. Slice the tomato approximately 1/4". Cut the slices into small cubes and then put them in a large pot.
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We use Real Texas Picante Sauce on everything, from eggs to just chips and Real Texas Picante Sauce! There’s nothing better than a cold Lone Star, homemade corn tortilla chips with Real Texas Picante Sauce, sitting in our rocking chairs on the front porch. You have to share with the puppies too! And it ain’t made in New York City!
If you believe that homemade is always better than store-brought and do not want to run to a shop every time you need some picante sauce, then this video series is for you. Ramona Werst, in this 6 Part series, shares the detailed procedure to cook the sauce at home. Part 1 shows the correct way to prepare the tomatoes.
Texan Picante Sauce - Part 1 - Tomato Preparation Recipe Video