Use your favorite picante sauce for
this recipe or here is one you can make at home.
1 10.75 oz. can tomato puree
1 can full of water (1 1/3 cups)
1/3 C. chopped Spanish onion
1/4 C. chopped fresh jalapeno peppers, with seeds (3-4 peppers)
2 T. white vinegar
rounded 1/4 t. salt
1/4 t. dried minced onion
1/4 t. dried minced garlic
Combine all ingredients in a saucepan over medium/high heat.
Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.)
Picante Meatball Heroes
2 1/2 C. picante sauce
1 lb. ground beef
1 C. finely crushed tortilla chips
1 egg beaten
salt and pepper to taste
6 sub buns or long hard rolls
1/2 C. shredded cheddar cheese
In a mixing bowl, add the beef, 1/2 cup of the picante sauce, tortilla chips and
egg. Mix together thoroughly, add salt and pepper to taste.
Shape into 18 (1 1/2inch) meatballs. Place meatballs on a baking sheet. Bake at
350° F. for about 15 minutes.
In the meantime, warm the remaining picante sauce, add the baked meatballs.
Cover and let simmer for 15 minutes over medium-low heat.
Serve in split rolls, with the lettuce on the bottom. Place 3 meatballs in each
roll and top with cheese.