Anitassalsapicante Recipes

SALSA PICANTE FOR HOME CANNING

Steps:

• Mix all the ingredients together in a non-metallic bowl.
• Place in sterilized jars, seal firmly and process in a water bath per instructions on Essential Habanero Sauce.

ANITA'S SALSA PICANTE

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.

TEXAS 2-STEP CHICKEN PICANTE

Steps:

• Put chicken in a 2 qt.
• shallow baking dish.
• Mix picante, sugar& mustard.
• Pour over chicken.
• Bake@ 400 for 25 minutes.
• Serve w/ rice.

BRANZINO IN SALSA PICANTE

Steps:

• Preheat the oven to 425 degrees. Have ready a flameproof baking dish or roasting pan large enough to hold the fish in a single layer.
• Rinse the fish well and pat dry with paper towels. Season lightly with salt and pepper, inside and out. Stuff each fish with half the basil. Rub 1/4 cup of the olive oil into the skin of the fish, and set aside.
• Place the baking dish or roasting pan over medium-high heat. Add 3/4 cup of the olive oil, the onion and garlic and cook for about 5 minutes, or until the onion is soft and translucent. Add the chopped chili pepper and bell pepper, and cook for 3 minutes, or until they have softened. Add the wine and cook for about 5 minutes, or until it has reduced by one-third. Reduce the heat to medium-low and add the tomatoes, capers and olives. When the sauce starts to bubble around the edges, remove from direct heat and keep it warm on the stovetop.
• Heat the remaining 1/2 cup of olive oil in a large skillet over high heat until it shimmers. Sear the fish for 3 minutes on each side, then transfer to the baking dish and baste with the sauce. Cover tightly with a lid or aluminum foil and bake for 8 minutes. Uncover and increase the oven temperature to 450 degrees. Bake for about 10 minutes, basting every 3 to 4 minutes, until the fish is just cooked through. Transfer the fish and sauce to a serving platter. Sprinkle with the parsley, drizzle with olive oil and serve hot.

SALSA PICANTE

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.

SALSA PICANTE

Steps:

• Combine all ingredients in a bowl, mixing well. Cover and chill 8 hours.

FRESH SALSA PICANTE

Steps:

• Simmer all ingredients until thick.
• Seal in hot, sterile jars and place in hot water bath for 15 minutes.
• Makes 6 pints.
• One cup jalapenos makes rather warm salsa, use 1/2 c.
• if you prefer milder.