Pika Salsa Sauce Recipes

PIQUE - PUERTO RICAN HOT SAUCE - RECIPE

Steps:

• Remove the pepper stem. Slice the peppers in half or into quarters, small enough to fit into the jar or container you are using.
• Stuff the peppers into an 8-ounce bottle or jar.
• Add cloves, peppercorns, cilantro stems and lime juice.
• Fill the container the rest of the way up with vinegar, leaving a bit of head space.
• Cap and give it a good shake.
• Let it sit out anywhere from 2 days to 2 weeks to allow the heat and flavor to develop. Refill as needed with more vinegar and peppers.

PICO DE GALLO

Steps:

• In a medium bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before servings.

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

PICO DE GALLO

Steps:

• In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

PICCATA SAUCE

Steps:

• In saucepan, saute garlic in butter until transparent.
• Add olive oil and flour making a paste.
• Cook, stirring, until golden brown.
• Add chicken broth a little at a time, and then add lemon juice.
• Stir over medium heat until thickened.
• Add capers with juice.
• Serve over chicken or pork.

RON'S AFTERBURNER MEXICAN HOT SAUCE

Steps:

• Make sure the red chili peppers are the hot dried type with stems removed.
• Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool.
• Place in blender and add tomato sauce. Blend until smooth.

PIKA SALSA SAUCE

Steps:

• In a food processor pulse tomatoes, peppers and garlic until coarsely chopped.
• Pour into a medium size bowl and add the remaining ingredients and thoroughly mix.
• Add salt and black pepper to taste.
• Chill before serving.

QUICK PICANTE SAUCE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

PIRI PIRI SAUCE

Steps:

• Combine all of the ingredients except the garlic in a saucepan over high heat. Cook, stirring, for 4 minutes. Stir in the garlic, remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into the bowl of a food processor and pulse several times until smooth. Strain the sauce through a fine mesh strainer. Pour the sauce into a glass container and cover. Let sit for 7 days before using.

SALSA OR PICA DE GALLO

Steps:

• 1. place all your DICED vegies into a large glass or Stainless steel bowl.
• 2. Pour Lime juice over vegies and Toss well. (Note: if no Lime Juice, it's Ok to use lemon Juice)
• 3. Add seasonings; Garlic, salt, pepper, Ceyenne. Mix and toss well again.
• 4. Chill: 2-3 hrs or over-night, before serving. This marries the seasonings and blends the tastes of all the spices. Note: for Not So Hot, & more Mild flavors Use Less Jalapenos. Be sure all seeds are removed for milder flavors. The seeds are where the "HOT" is!
• 5. Serve as a dip for Chips. Over Spanish rice, with tacos, over Enchiladas, What ever your desire. Hope you'll try this old family recipe from our past Heritage.

HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA)

Steps:

• Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt - start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.
• After this time, stir the salsa - making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt.
• Store up to 3 days in an airtight container in the refrigerator.