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)|
|Garlic clove||1 Medium , minced|
|Extra virgin olive oil||1 Tablespoon|
|Fresh tomato||1/2 Cup (8 tbs) , peeled, chopped|
|Pickled jalapeno||1 1/2 Tablespoon , chopped finely|
|Dried oregano||1/4 Teaspoon|
|Ground cumin||1/4 Teaspoon|
|White vinegar||1 1/2 Tablespoon|
|Tomato sauce||8 Ounce|
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.
Serving size Complete recipe
Calories 303Calories from Fat 148
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 1 g5%
Trans Fat 0 g
Sodium 341 mg14.21%
Total Carbohydrates 35 g11.7%
Dietary Fiber 7 g28%
Sugars 18 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet