Copycat Pace Picante Sauce
Recreate the zesty, vibrant flavors of your favorite store-bought salsa with this Copycat Pace Picante Sauce recipe! Made with fresh Roma tomatoes, crisp white onion, and a spicy kick from jalapeño peppers, this homemade version is perfectly balanced with a hint of lime juice, earthy cumin, and just the right touch of sweetness. Slow-simmered to perfection, this sauce delivers a rich depth of flavor that's ideal for dipping, topping tacos, or stirring into your favorite dishes. With a customizable spice level and smooth or chunky texture options, this easy Picante sauce will quickly become a pantry staple. Plus, it’s preservative-free and can be stored or canned for long-term enjoyment!
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Recipe Information
Ingredients
- 10 medium Fresh Roma tomatoes
- 1 medium White onion
- 2 large Jalapeño peppers
- 1 medium Green bell pepper
- 1 cup White vinegar
- 2 teaspoons Salt
- 1 teaspoon Granulated sugar
- 3 cloves Fresh garlic
- 0.25 cup Cilantro leaves
- 1 teaspoon Ground cumin
- 2 tablespoons Lime juice
- 0.25 cup Water (optional, for adjusting consistency)
Instructions
Wash the tomatoes, onion, jalapeños, and green bell pepper thoroughly under cold water.
Dice the tomatoes, onion, jalapeños, and green bell pepper into small pieces. For a spicier sauce, leave the seeds in the jalapeños, or remove them for a milder flavor.
Peel the garlic cloves and finely mince them.
In a large pot, combine the diced tomatoes, onion, jalapeños, green bell pepper, garlic, white vinegar, salt, sugar, and ground cumin.
Turn the heat to medium-high and bring the mixture to a gentle boil. Stir frequently to prevent sticking or burning.
Lower the heat to medium and let the mixture simmer for 45-60 minutes, stirring occasionally, until the vegetables have broken down and the sauce has thickened slightly.
During the last 10 minutes of cooking, add the chopped cilantro and lime juice. Stir well to combine.
If you prefer a smoother sauce, use an immersion blender directly in the pot, or carefully transfer the mixture to a blender and pulse until the desired consistency is achieved.
Taste the sauce and adjust seasoning, adding more salt or lime juice if necessary. If it's too thick, add up to 1/4 cup of water to thin it to your liking.
Remove the sauce from the heat and allow it to cool slightly before transferring to clean glass jars or airtight containers.
Store the Picante sauce in the refrigerator for up to 2 weeks, or process in a water bath for canning to extend its shelf life.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 32.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2687 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
