PICANTE SAUCE RECIPE
A thin consistency salsa recipe that is similar to what is served at Mexican restaurants.
Provided by oldworldgardenfarms
Categories Canning/Preserving Recipes
Number Of Ingredients 12
Steps:
- *If you have a Tomato Strainer, proceed to step 2.
- Peel tomatoes and remove the seeds. Dice the tomatoes and put them in a large stockpot over medium-high heat. Bring to a boil and mash down the tomatoes as they become soft.
- If you have a tomato strainer, wash, core and dice tomatoes and place them in a large stockpot. Heat the tomatoes over medium-high heat until they begin to boil. Simmer for 5-10 minutes. Place heated tomatoes into a tomato strainer with the salsa screen. Discard the skin/seeds and place the remaining tomato pulp back into the large stockpot.
- Dice your green, red, jalapeno peppers and onions. Using a food processor will save you a lot of time and effort. Add the diced mixture to the pot.
- Mince 8 cloves of garlic and add to the tomato mixture.
- Add the remaining ingredients and stir well.
- Bring to a simmer and heat for approximately 30 minutes. Use an immersion blender to get the mixture to your desired consistency.
- Sterilize pint jars and heat lids.
- Pour picante mixture in hot jars, wipe the rim, apply the lid and band and place in canner.
- Pressure can for 15 minutes with 10 pounds of pressure or Hot water bath for 35 minutes. *Adjust for altitude accordingly.
- Remove from canner and let sit for 12-24 hours until completely cool. Check to make sure the jars have sealed appropriately. Store in a cool dark place.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
HOMEMADE PICANTE SAUCE - RECIPE
Make your own picante-style sauce or salsa at home with this recipe, with fresh tomatoes, spicy jalapenos, tangy apple cider vinegar and more. I use this sauce on practically everything. Can be served as a sauce or a salsa.
Provided by Mike Hultquist
Categories Salsa
Time 50m
Number Of Ingredients 12
Steps:
- Add the chipotle peppers to a small pot and cover them with water. Bring to a quick boil then remove from heat. Allow them to soften about 20 minutes. Remove the stems, chop them and add them to a food processor.
- To the food processor, add tomatoes, jalapenos, serranos, onion and garlic. Process to roughly chop.
- Add remaining ingredients and process until smooth.
- Add the sauce to a large pot and bring to a boil. Reduce heat and simmer for 15 minutes.
- Cool and store in sterilized jars, or use it right away.
Nutrition Facts : Calories 49 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 79 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
QUICK PICANTE SAUCE
Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. -Barbara Sellers, Shreveport, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
HOT PICANTE SAUCE
If you like it HOT this is for you. This recipe can be toned down to make it not so hot. Sometimes I make it with just the jalapenos.
Provided by Eddie Jordan
Categories Other Sauces
Time 15m
Number Of Ingredients 10
Steps:
- 1. Chop all vegetables in a food processor or blender.
- 2. Place all ingredients and the brine mixture in a large stock pot.
- 3. Cook at least 1 1/2 hour stirring often to keep from sticking.
- 4. Pour into clean jar and seal.
- 5. Process in a hot water bath for 10 minutes
JUDI'S TEXAS PICANTE SAUCE (CANNING RECIPE OR NOT!)
This is a recipe I've developed for my family that is pretty similar (but not quite the same) to the most popular picante sauce on the grocery store shelves here in Texas. We had an abundance of tomatoes and onions from our garden this year and I put up 31 quarts of this stuff, which won't last long because everyone in my family begs me for jars of this spicy, delicious sauce. We eat it virtually everyday at my house, and my uncle likes it so well he eats it out of the jar with a spoon! It's not overly hot, as my 75-year-old mother eats it and it doesn't bother her at all. It has just enough bite, but doesn't bite you back. This recipe is developed for canning, and weighing the main ingredients will give you the same product each time you make it. If you skip the cook time you will have a fresh-tasting salsa that is also great to eat. You can, of course, eat it once it has cooked for the 15 minutes or you can can it to put up. It's great either way, but each tastes different. This is a little work, but well worth the effort and puts all those wonderful tomatoes to use. Hope you enjoy it as much as my family does.
Provided by Casinonut
Categories Sauces
Time 1h45m
Yield 5 pints
Number Of Ingredients 8
Steps:
- Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
- Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
- Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.
Nutrition Facts : Calories 133.2, Fat 1, SaturatedFat 0.2, Sodium 1221.6, Carbohydrate 29.5, Fiber 7.6, Sugar 17.2, Protein 5.5
TEXAS STYLE PICANTE SAUCE
Make and share this Texas Style Picante Sauce recipe from Food.com.
Provided by spatchcock
Categories Onions
Time 1h
Yield 3 pints
Number Of Ingredients 12
Steps:
- Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor.
- Process until desired consistency.
- Combine chopped vegetables in large sauce pan.
- Bring to a boil, reduce heat and simmer for 45 minutes.
- Pour into hot sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure.
Nutrition Facts : Calories 276.2, Fat 1.1, SaturatedFat 0.2, Sodium 2796.1, Carbohydrate 63.3, Fiber 7.5, Sugar 50.6, Protein 6
AJí PICANTE (COLOMBIAN HOT SAUCE)
Ají picante or Ají Piqué is a spicy sauce from my hometown Antioquia. We keep it in the refrigerator all year round. It is an absolute must for Colombian Empanadas and it is the perfect sauce to flavor soups, stews and the perfect dipping sauce for Patacones. Growing up in my house we used it.
Provided by Erica Dinho
Categories Sauce
Number Of Ingredients 11
Steps:
- Put the vinegar and habanero pepper in a blender for 2 minutes.
- Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
- Pour in a glass jar and cover. Refrigerate up to 10 days.
Nutrition Facts : Calories 165 kcal, Carbohydrate 8 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Sodium 390 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
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