Perfect Pace Picante Sauce Recipes

Steps:

• Bring all ingredients to a boil in saucepan over med-high heat.
• Reduce heat and simmer for 30 minutes or until thick.
• Remove from heat and cool.
• Store in an airtight jar in refrigerator until serving.

Steps:

• Bring all ingredients to a boil in a pot.
• Lower heat and simmer for about 30 minutes or until it is the desired thickness.
• (Salsa thickens when it cools.).
• Remove from heat and cool in refrigerator.
• (Suggestion: add 1/3 can of sweet yellow corn during cooking, it makes a great addition).

Steps:

• Cook onion in oil in large saucepan or stockpot until onion is tender, but not browned.
• Add remaining ingredients EXCEPT optional garnishes.
• Bring to a boil.
• Reduce heat and simmer 10 minutes.
• Ladle into bowls and garnish individual servings as desired with optional garnishes.
• Serve with tortilla chips or flour tortillas warmed on an iron skillet!

Steps:

• Set oven to 400 degrees F (bottom oven rack).
• Grease a baking sheet.
• Rinse the fillets under cold water then pat completely dry using paper towels.
• Place the fillets onto the baking sheet.
• Lightly brush both sides of each fillets very lightly with melted butter or mayonnaise, then sprinkle lightly with black pepper to taste (can sprinkle with seasoned salt also if desired).
• Spoon/drizzle about 1/4 to 1/3 cup picante sauce over each fillet (can use more).
• Sprinkle about 1/4 cup shredded cheese over the salsa, then sprinkle crushed corn chips over the top.
• Bake uncovered for about 12-15 minutes or until the fish flakes (baking time will slightly vary depending on the thickness of the fillets).
• Serve topped with sour cream and green onions.
• Delicious!

Steps:

• Combine tomatoes, garlic, celery, peppers, onion& water in a large stainless steel or enamel saucepan.
• Bring to a boil, reduce heat, cover & boil gently, stirring occasionally, for 20 minutes or until mixture has thickened& vegetables are soft.
• Cool slightly; puree in a blender or food processor until smooth.
• Return mixture to pot and add vinegar & spices.
• Boil gently for 5 minutes to blend the flavours, stirring continuously.
• Ladle sauce into hot, sterile jars allowing 1/2 inch of head space.
• Process 15 minutes for 250 ml jars & 20 minutes for 500 ml jars.