Ternera Albondigas Salsa Picante Sauce


  1. In a medium handled stock pot over medium low heat add extra virgin olive oil until oil starts to shimmer.
  2. Add onion and seasoning and stir for around 1 minute.
  3. Once onion and spices are fragrant add garlic and jalapeno for around 1 more minute.
  4. Add stock and tomatoes while increasing heat to medium and simmer for 20 minutes.
  5. Remove from heat and insert immersion blender to puree mixture into a smooth light colored sauce.
  6. Add the reserved meatballs and return to low heat for additional 15, stirring occasionally to prevent scorching.


  • 1 cup chicken stock
  • 1 tsp chili powder
  • 1 tbsp oil, olive, extra virgin
  • 1/2 cups Peak Fresh Produce® Onion(s), fine dice
  • 3 cups tomato(es), fire roasted
  • 2 tsp garlic, granulated
  • 1/4 cup jalapeño(s), sliced