Anitas Salsa Picante Recipes

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SALSA PICANTE



Salsa Picante image

Homemade salsa picante can dress up tacos or serve as a table sauce for chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 7

1 1/4 pounds vine tomatoes
2 jalapeno chiles, stems removed
1/2 medium white onion, cut into wedges
3 garlic cloves, unpeeled
1/4 cup water
1 tablespoon plus 1 teaspoon white vinegar
1 teaspoon coarse salt

Steps:

  • Preheat broiler. Place tomatoes, jalapenos, onion, and garlic on a rimmed baking sheet. Broil, turning vegetables often and rotating baking sheet frequently, until tomatoes are blistered with dark spots and flesh is tender, about 5 minutes. Let cool. When vegetables are cool enough to handle, peel garlic. Puree garlic, tomatoes, jalapenos, onion, water, vinegar, and salt in a blender until almost smooth. Serve warm or chilled. Sauce can be refrigerated for up to 3 days.

ANITA'S SALSA PICANTE



Anita's Salsa Picante image

After years of loving Mexican food, I devised my own recipe for fresh salsa since the jars are too sweet and not really a true mexican salsa. Fast, easy & Delicious!

Provided by Chef AnitaM

Categories     Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 10

3 -4 large ripe tomatoes, seeded (squeezed)
2 -3 cloves garlic (fresh, crushed)
1 medium sweet onion, to taste
1/2 cup cilantro, to taste
1 jalapeno, to taste
1 tomatillo (if available)
3 -5 dashes ground cumin
3 -5 dashes cajun seasoning
3 -5 dashes hot sauce
1 tablespoon fresh lime juice (a must!)

Steps:

  • Chop in processor on Pulse, slow.
  • Chop onion first and tomatoes last.
  • Add spices, juice.
  • Be careful not to over-process.
  • Drain to get excess water out.
  • Serve alone with chips or as a condiment.

SALSA PICANTE



Salsa Picante image

This salsa is very simple, yet everyone loves it.

Provided by annypanny

Time 5m

Yield 4

Number Of Ingredients 6

1 (14.5 ounce) can stewed tomatoes
1 dried red chile pepper
1 clove garlic
½ medium lime, juiced
1 teaspoon kosher salt
½ bunch fresh cilantro

Steps:

  • Combine tomatoes, chile pepper, garlic, lime juice, and salt in a food processor; process for about 10 seconds. Add cilantro and pulse until it's chopped in small bits.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 11.4 g, Fat 0.8 g, Fiber 1.5 g, Protein 2 g, Sodium 731.1 mg, Sugar 3.8 g

SHILA'S GRANDMOTHER'S PICANTE DE CARNE RECIPE BY TASTY



Shila's Grandmother's Picante De Carne Recipe by Tasty image

Here's what you need: sirloin steak, salt, pepper, cumin seeds, canola oil, yellow onion, pureed garlic, aji amarillo paste, golden potato, carrot, water, chicken bouillon powder, green peas, peruvian corn, peruvian-style rice, egg, fresh parsley

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 lb sirloin steak, cut into cubes
salt, to taste
pepper, to taste
1 teaspoon cumin seeds
1 tablespoon canola oil, divided
2 cups yellow onion
2 teaspoons pureed garlic
1 tablespoon aji amarillo paste
2 cups golden potato, diced
1 cup carrot, diced
2 cups water
1 teaspoon chicken bouillon powder
1 cup green peas
1 cup peruvian corn, choclo, fresh or frozen
peruvian-style rice, or other cooked white rice
egg, cooked sunny-side up
fresh parsley, chopped

Steps:

  • Season the steak with salt, pepper, and cumin.
  • Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add the steak and cook until browned, about 5-6 minutes. Remove the steak from the pot and set aside.
  • Add the remaining tablespoon of oil to the pot, then add the onion and sauté until translucent, about 5-6 minutes. Add the garlic and ají amarillo, and sauté for 3 minutes, until fragrant.
  • Return the steak to the pot, then add the water and bouillon. Mix to dissolve the bouillon powder.
  • Add the potatoes and carrots. Bring the stew to a simmer, cover, and cook for 10 minutes, or until the potato and carrot are cooked through.
  • Add the peas and Peruvian corn. Cook for another 5 minutes, or until the peas and corn are cooked through.
  • Serve the picante de carne with rice and sunny-side up eggs. Sprinkle chopped parsley on top.
  • Enjoy!

Nutrition Facts : Calories 452 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 6 grams, Protein 28 grams, Sugar 10 grams

QUICK PICANTE SAUCE



Quick Picante Sauce image

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

1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup coarsely chopped onion
1/2 cup minced fresh cilantro
1 jalapeno pepper, seeded and halved
3 tablespoons lime juice
1 tablespoon chili powder
1 garlic clove, halved
1/2 teaspoon salt
1/4 teaspoon grated lime zest
5 drops hot pepper sauce
Tortilla chips

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.

SUMMER SALSA PICANTE



Summer Salsa Picante image

This fiery salsa makes for a bright addition to tacos, nachos, or simply eaten with your favorite tortilla chips.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 9

1 tablespoon vegetable oil
1/2 medium red onion, diced medium
3 garlic cloves, roughly chopped
1 small green bell pepper, stem and seeds removed, diced medium
2 jalapenos, stems and seeds removed, diced small
1/2 cup diced tomatoes (from a 15.5-ounce can)
1/2 cup tomato sauce
1 tablespoon white vinegar
Coarse salt

Steps:

  • In a medium pot, heat vegetable oil over medium. Add onion, garlic, bell pepper, jalapenos; cook, stirring occasionally, until onion is soft, about 4 minutes. Add diced tomatoes, tomato sauce, and white vinegar. Season with salt and bring to a rapid simmer. Cook, stirring occasionally, until vegetables are tender and mixture thickens slightly, about 5 minutes. Season to taste with vinegar and salt.

Nutrition Facts : Calories 23 g, Fat 1 g, Protein 1 g

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