I will openly admit that I LOVE picante sauce. I grew up in Texas, we like our food spicy and there are few things tastier on scrambled eggs than picante. I am a Pace fan (it’s made in San Antonio, you know) but we can’t get it here in Germany. In fact, you can’t get “real” picante sauce at all, just the little jars that they sell with salsa on the chip aisle which still isn’t “real” in my opinion. We had been getting huge jugs of salsa from the commissary via friends but those connections have moved away and I finally ran out of picante about a month ago. So it was time to take matters into my own hands. I found a recipe here that was pretty good but taking the advice of some of the reviewers and adding my own touches to make it “thick and chunky” style. I was very pleased with the results. We ate it last night with chicken quesadillas and it was delicious. Could have been hotter perhaps but still not bad 😉

Print Recipe
Picante Sauce
  1. Bring all ingredients to a boil in saucepan over med-high heat.
  2. Reduce heat and simmer for 60 minutes or until thick.
  3. Remove from heat and cool.
  4. Store in an airtight jar in refrigerator until serving. You can also make a large batch and freeze it in smaller portions for later which is what we are doing.
Recipe Notes

might try throwing in a green bell pepper next time just because I always thought they were in the Pace salsa in the past…but perhaps not. It definitely tastes like the real thing though and your kitchen will smell great afterwards 😉 And this is absolutely a great way to get rid of some tomatoes if you use fresh crushed tomatoes instead which I imagine I will need to do when we start harvesting our own tomatoes which will likely be numerous

Share this Recipe