Keeping ‘Pace’ with Picante Sauces

Although most commercial salsas and picante sauces are made from similar ingredients, their flavors differ because of spices, cooking techniques, and the proportion of ingredients. Perhaps this home-cooked version outdoes the original--you tell us. It is important to use only Mexican oregano, as Mediterranean oregano will make this taste like a pasta sauce.

Ingredients

• 6 to 8 ripe red tomatoes (about 4 pounds), peeled, seeded, and chopped fine

• 2 onions, chopped

• 3 cloves garlic, minced

• 1 cup cider vinegar

• 2 teaspoons Mexican oregano

• 1 tablespoon tomato paste

• Salt to taste

• 6 jalapeño chiles, seeds and stems removed, chopped

Instructions

In a large saucepan or Dutch oven, combine the tomatoes, onions, garlic, vinegar, oregano, and salt. Bring to a boil, reduce the heat and cook for 15 minutes on medium heat to thicken the sauce.

Add the jalapeños and continue cooking for 15 more minutes. Remove from the heat, cool to room temperature, and serve with chips.