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Real Texas Picante Sauce Part 4 of 6 Recipe Video
|Roma tomatoes||5 Pound, finely chopped|
|Onion||1 Cup (16 tbs), finely chopped|
|Garlic||1 Tablespoon, minced|
|Ginger||1 Tablespoon, finely chopped|
|Thai basil||1⁄4 Cup (4 tbs), finely chopped|
|Kosher salt||To Taste|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
Calories 112 Calories from Fat 2
% Daily Value*
Total Fat 0.18 g0.28%
Saturated Fat 0.02 g0.11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 87.8 mg3.7%
Total Carbohydrates 22 g7.5%
Dietary Fiber 4 g16.2%
Sugars 10.5 g
Protein 7 g14.2%
Vitamin A 41.2% Vitamin C 45.3%
Calcium 0.6% Iron 1.5%
*Based on a 2000 Calorie diet
1. In a baking sheet, place the poblano and banana peppers. Broil for 10 minutes, flipping with tongs in between.
2. Take out the peppers and wrap in plastic sheet, let it sweat.
3. Peel the skin off the peppers. Remove the top and seeds of the pepper. Coarsely chop the peppers and set aside.
4. In a large vessel, add in the roma tomatoes and cook for 10 minutes.
5. Season with salt and mix well. Stir in the garlic, ginger and onion. Followed by chili mixture and red wine vinegar and mix all the ingredients well. Bring to boil on high heat.
6. Stir in the Thai basil, mix all the ingredients and turn the heat to medium – low. Let it simmer for 2 – 3 hours.
7. Serve Picante Sauce with Avocado Fries.