What is Picante Made Of? Ingredients and Flavor Explained

January 3, 2026 •

3 min read

Over 75 years ago, David Pace founded Pace Foods, defining the American grocery store version of picante sauce. This popular condiment is made from a base of tomatoes, onions, and various chili peppers, with its distinguishing feature being a smoother, less chunky texture than most salsas. A cooked sauce, its flavor profile and consistency are shaped by a careful blend of ingredients and a simmering process.

Quick Summary

Picante sauce is a cooked, smooth-textured condiment featuring a base of tomatoes, onions, and peppers, including jalapeños. Its primary difference from salsa is its thinner consistency, achieved through finer chopping of vegetables and a blending process. The flavor profile is typically spicy and tangy, making it a versatile dipping sauce or topping.

Key Points

Core Ingredients: Picante sauce is made from a cooked blend of tomatoes, onions, and various chili peppers, with jalapeños being a common choice.
Texture Difference: The primary distinction from traditional salsa is its thinner, smoother consistency, achieved by finely chopping or pureeing the vegetables.
Tangy Flavor: Vinegar is a crucial ingredient that provides the necessary acidity, contributing to the sauce's characteristic tangy taste.
Versatile Use: It serves as a popular condiment, used as a dip for chips, a topping for tacos and eggs, or a flavor-enhancing ingredient in recipes.
American Invention: The popular American grocery store picante sauce was developed by David Pace in the 1940s, popularizing a specific, cooked version of spicy sauce.
Customizable Heat: The heat level can be easily customized in homemade versions by adjusting the type and quantity of peppers used.

Core Ingredients of Picante Sauce

At its heart, picante sauce is a simple yet flavorful combination of fresh produce and spices, cooked together to achieve its signature smooth consistency. While the precise recipe can vary, a few key ingredients are nearly always present.

Tomatoes

Tomatoes form the foundation of most red picante sauces, providing the rich color and a natural, slightly acidic sweetness. Canned, crushed tomatoes are often used in commercial and homemade recipes for their consistent flavor and texture. The cooking process breaks down the tomatoes further, contributing to the sauce's smooth mouthfeel.

Onions and Garlic

Chopped onions and minced garlic are essential aromatics that build the flavor base of picante sauce. They add a savory depth and pungency that complements the heat from the peppers. These ingredients are finely chopped, which aids in the sauce's overall smooth texture after cooking.

Chili Peppers

The 'picante'—Spanish for 'spicy'—comes from the chili peppers used in the recipe. Jalapeños are a common choice for their consistent, moderate heat, though other peppers like serrano, chipotle, and poblano can be added to increase the spice level and complexity. In contrast to salsa, where peppers might be diced, the peppers in picante are finely minced or pureed.

Vinegar and Spices

Vinegar, often apple cider or white vinegar, provides the necessary acidity for a balanced flavor and acts as a natural preservative. A blend of spices, such as cumin, black pepper, and garlic powder, rounds out the sauce's flavor profile. Cilantro is also a popular addition for its fresh, herbal notes.

Comparison Table: Picante Sauce vs. Salsa


Feature	Picante Sauce	Traditional Salsa	Pico de Gallo
Texture	Thinner, smoother consistency due to finely chopped or pureed ingredients.	Thicker, with a more substantial, chunky texture from roughly chopped vegetables.	Contains uniformly diced vegetables, with very little liquid.
Preparation	Typically cooked for a smoother consistency and longer shelf life.	Can be cooked or uncooked, depending on the variety.	Always made from fresh, raw ingredients (uncooked).
Primary Use	As a smooth, pourable condiment for dishes like tacos and enchiladas.	As a dipping sauce for tortilla chips or a topping for various dishes.	As a chunky topping or garnish, or a fresh side dish.
Common Ingredients	Tomatoes, onions, jalapeños, vinegar, and spices.	Tomatoes, onions, jalapeños, cilantro, and lime juice.	Tomatoes, onions, jalapeños, cilantro, and lime juice.

The Commercial Innovation of Picante Sauce

While the concept of a spicy sauce (salsa picante) has ancient roots, the grocery store version of picante sauce is largely a modern, American innovation. The Pace brand, founded in Texas in 1947 by David Pace, was instrumental in popularizing this smoother, cooked version of salsa for a mass market. By focusing on a specific consistency and flavor profile, Pace created a product distinct from the traditional, chunkier salsas that were common in Mexican and Tex-Mex cuisine. This innovation introduced millions to a new kind of spicy sauce, paving the way for its widespread use today.

Making Homemade Picante Sauce

Creating your own picante sauce allows for complete control over the flavor and heat. A typical recipe involves simmering a blend of tomatoes, peppers, onions, garlic, vinegar, and spices for about 30 minutes. After cooking, the mixture can be blended to achieve the desired smoothness, ranging from a slightly pulpy consistency to a completely pureed sauce. This simple process yields a tangy and spicy condiment that can be enjoyed with chips, tacos, or as a versatile ingredient in numerous recipes.

Conclusion

In summary, what is picante made of boils down to a classic combination of tomatoes, onions, peppers, and spices. However, it is the preparation and cooking process that sets it apart, resulting in a smooth, pourable sauce that contrasts with the chunky texture of traditional salsa. Thanks to commercial innovators like David Pace, this tangy and spicy condiment has become a staple in many kitchens, prized for its versatility as a dip, topping, and ingredient. Whether you buy it from a jar or make it from scratch, picante sauce offers a delicious and straightforward way to add a zesty kick to your favorite dishes. For more on the history of hot sauce, consider this link on salsa history.

Frequently Asked Questions

The main difference is texture. Picante sauce is cooked and has a smooth, thinner consistency from finely chopped ingredients, whereas salsa typically has a chunky texture with roughly chopped vegetables.

Yes, picante sauce is typically a cooked sauce. The simmering process helps develop its flavor and achieve its smoother texture, in contrast to fresh salsas like pico de gallo.

Jalapeño peppers are most commonly used to provide the spicy kick. Other peppers like serrano, chipotle, or poblano can also be included to alter the heat level and flavor.

Many commercially available picante sauces, such as Pace, are certified gluten-free. However, it's always best to check the product label for specific dietary information, especially for homemade versions.

Picante sauce is a versatile condiment used for dipping tortilla chips, topping tacos, burritos, and nachos, or as a flavorful ingredient in various Mexican and Tex-Mex recipes.

Yes, it is simple to make at home. A basic recipe involves simmering canned or fresh tomatoes with onions, peppers, garlic, vinegar, and spices, then blending to the desired consistency.

No, not always. In American grocery stores, 'picante sauce' refers to the smooth, cooked sauce. In Mexico, 'salsa picante' is a general term for 'hot sauce,' which can include a wide variety of preparations and consistencies.