Anitas Salsa Picante Recipes
SALSA PICANTE
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
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
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
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
This salsa is very simple, yet everyone loves it.
Provided by annypanny
Time 5m
Yield 4
Number Of Ingredients 6
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
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
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
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.
SUMMER SALSA PICANTE
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
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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