So what is picante sauce? It kind of looks like salsa. It has tomatoes, onions, jalapenos, and also comes in Mild, Medium, and Hot.
According to the Pace foods website, picante sauce is
Ideal for cooking, since it’s smoother than salsa with the perfect balance of zesty sauce and crisp vegetables.
Created by David Pace over 60 years ago as a unique cooking sauce to add delicious flavor to all kinds of dishes.
With more rich sauce to go around, it helps dishes stay savory and keeps them from drying out.
A fast, easy way to spice up everyday meals and add flavor to meat, vegetables, pasta, rice, or any dish.
So I guess, picante sauce is more for cooking and salsa is more for dipping. I went to the Pace foods Recipes page for some ideas on what to make with the sauce. Picante chicken enchiladas and creamy chicken quesadillas both sound very tasty. Tacos and nachos are always fun. I also thought about using the picante sauce to cook some chicken. They have a very nice selection of recipes to get started with and I can just keep browsing.
I decided to try out their Bulgur Salad. The recipe below is basically the same as theirs except for minor tweaks and few extra ingredients. It’s very easy and simple.
For those who are not familiar, bulgur is wheat that has been parboiled, dried, and cracked. It’s commonly found in Middle Eastern cooking, for example, tabbouleh salad. It usually comes in fine, medium, and coarse. The most often used ones are fine or medium. Coarse bulgur wheat is usually used in soups and stews. The finer the grind, the quicker the cooking time. I used fine grind bulgur wheat, since that was what I had in my pantry. Bulgur wheat is very quick cooking. I simply used a soaking method to prepare the bulgur.
Ingredients: Makes about 6 cups
- 1 cup boiling water
- 1 cup uncooked fine bulgur wheat
- 1 cup Pace Picante Sauce
- 1 cup cooked black beans (fresh or canned*)
- 1 cup whole kernel corn (fresh or canned*)
- 3 tbsp lemon juice
- 3 tbsp currants
- 1/4 cup cashews
- 2 tsp chili garlic sauce (extra hot sauce, optional)
* If using canned beans or corn, be sure to rinse and drain them well.
- (Soak the bulgur wheat) Place 1 cup of bulgur wheat in a large bowl.
- Add 1 cup of boiling water and let it stand for 20-30 minutes, until all the water is absorbed.
- The bulgur will double in size.
- Fluff with a fork. (Bulgur wheat done!)
- In a large bowl, stir the bulgur, picante sauce, beans, and corn.
- Add the currants and cashews.
- Drizzle the lemon juice.
- Add the chili garlic sauce (optional).
- Ready to serve or cover and refrigerate for later.
- Salad can be served at room temperature or served cold.
Grab a bowl! The bulgur wheat salad was very tasty. The picante sauce was flavorful and the lemon juice added a nice zest to it. The salad has great texture, with the soft beans, crunchy corn, chewy currants, and extra crunchy cashews. This recipe made A LOT of salad. It filled up my 1.5 quart casserole dish just perfectly.
The following day, I packed some for lunch in my LunchBots Uno Stainless Steel Lunch Container, along with some herb salad mix. I also added lots of extra hot sauce. I love spicy and medium picante sauce was just not spicy enough. I do enjoy adjusting the spiciness myself since it’s easier to make something spicy as opposed to the opposite.
Here it is at my office desk, after being tossed around in my lunch bag for a bit.
This bulgur wheat salad was such a tasty lunch. It’s very filling too! I still have so much leftover. Yay!
Disclaimer: The product was provided to me as part of the Foodbuzz Tastemakers Program. No other compensation was received for this post. The post was written by LookyTasty and all opinions expressed are solely mine.