If you are like me, you have a jar (or more) of salsa in the closet at all times. And even though I regularly make my own salsa, I’ve got some of the bottled stuff around just as a backup (in Texas, you can be fined if you do not have salsa and/or hot sauce in the house. I also have concealed carry license for hot sauce). And when I do have a bottle of picante occupying a place on the can closet shelf, more often than not it’s the one made right here in the Lone Star state.
Pace Picante Sauce is one of the most common salsas you will find in the market, and there’s good reason for that. It’s a crowd-pleaser and a multi-purpose foodstuff. You can’t go wrong with putting out some chips and a bowl of this salsa for everybody to snack on. But you can do much more than that. It acts as an ingredient to many things such as creamy and/or cheesy dips, soups, casseroles, burgers, and it even makes a good salad dressing (watch for an upcoming recipe). This is a salsa that is acceptable to those not enamored with spicy food (we weep for them) if you use the mild version. And I find that to be perfect on breakfast tacos because I am not usually looking to spice things up first thing in the morning. For chiliheads, they should be happy enough with the hot recipe.
Pace has a rich, full-bodied taste to it with just a slight sweetness and a nice, tomatoey tang. The seasonings (onions, chilis, garlic, etc.) lend to the flavor, but do not overpower with any one taste and there is just the slightest hint of cumin in the background. And it has a fresher taste than many of the industrial bottled salsas out there.
The mild is just that, mild. And as mentioned above, it will likely not offend those who can’t take the heat. The medium kicks it up a bit, though I remember back in the day when it used to pack more of a punch (before Pace was bought out by a soup company, more on that below). The hot will not send you screaming, but it has a kick (very similar to what medium used to be). The chunky versions have basically the same taste, just more chunks of vegetables (thus the name).
I usually have a jar of mild or medium on hand in case there is somebody around who doesn’t like things too hot, and I can make perfect use of either if I am pouring some out to eat myself. If I want it hotter, a drop or two of a hot sauce like Dave’s Insanity Sauce does the trick. That amps up the heat and lends to the richness, giving it almost a smoky taste. And if you really want a blaze, add a few drops of that fiery sauce to the hot Pace Picante!
Pace used to be made right here in San Antonio by people who know what salsa is supposed to taste like. But the company was bought by Campbell’s Soup in 1995 (which is headquartered in New Jersey . . . get a rope), and the processing plant was eventually moved to Paris, Texas. (Side note: Not only do we have a Paris in Texas, we also have Moscow, China, London, Athens, and more. Who needs to tour the world when you have it right here?). But at least it remained in the state and we look at it as a Texas original. (Fun fact: David Pace actually started out making bottled syrups, jellies, and jams before switching to salsa. He also played in the Sugar Bowl in 1937.)
Pace may not make the hottest salsa (though the hot version was actually one of the hottest in the supermarkets for many years), and it has plenty of competition out there. But it’s a solid choice that won’t disappoint and can satisfy those who don’t care for too much heat as well as those looking for a good kick from their picante sauce. If you have only one jar of salsa in the closet (and you better have at least one), this is a good choice.
Tale of the Tape:
Ingredients (Pace Medium): Crushed tomatoes (water, crushed tomato concentrate), water, jalapeno peppes, onions, distilled vinegar, dehydrated onions, salt, garlic, natural flavoring
Serving Size: 2 Tablespoons
Calories: 10
Fat: 0g
Protein: 0g
Carbs: 2g
Sodium: 250mg