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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pace Picante Sauce (Medium)   
    Categories: Copycat, Sauces   
         Yield: 2 Cups   
       
    10 3/4 oz Can tomato puree   
     1 3/4 c  Water (1 can)   
       1/3 c  Spanish onion; chopped   
       1/4 c  Fresh jalapeos (3 to 4);   
              - chopped, with seeds   
         2 tb White vinegar   
       1/4 ts Salt; rounded   
       1/4 ts Dried minced onion   
       1/4 ts Dried minced garlic   
       
     Texan David Pace had been selling 58 different varieties of jam,   
     jellies, and sauces from the back of his liquor store in the 1940s   
     when he came up with a recipe for a thick and spicy tomato-based   
     sauce he dubbed "Picante." When sales of David's new sauce took off,   
     he concentrated all his efforts on marketing his all-natural,   
     preservative-free product, and designed the sauce's famous   
     hourglass-shaped jar, to keep it from tipping over. Now America's   
     number one Mexican hot sauce brand, Pace Foods, makes it known that   
     it still uses only fresh jalapeo peppers in the sauces, rather than   
     the brined, less flavorful jalapeos--like those canned nacho slices.   
     Each year all the fresh jalapeos used by the company weigh in at   
     around 30 million pounds, and the nation gobbles up around 120   
     million pounds of the zingy sauces. Here's a simple recipe to make a   
     kitchen copy of the medium heat-level Pace Picante Sauce, which was   
     the first variety David created. The mild and hot versions were added   
     in 1981, and you'll find clones for those at the bottom of the recipe   
     in Tidbits.   
        
     Combine all ingredients in a saucepan over medium high heat.   
        
     Bring to a boil, reduce heat, and simmer for 30 minutes or until   
     thick.   
        
     When cool, bottle in 16 oz jar and refrigerate overnight.   
        
     Tidbits:   
        
     For the mild version of the salsa, reduce the amount of fresh   
     jalapeos to a rounded 2 tb, or 2 to 3 peppers.   
        
     For the hot variety, increase the amount of jalapeos to 1/3 cup, or 4   
     to 5 peppers.   
        
     Recipe FROM:    
       
   MMMMM   
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