Miel Picante Recipes

PICANTE SAUCE RECIPE

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.

PALOMA PICANTE

Steps:

• Rim a highball glass with chili-lime seasoning and fill halfway with ice.
• Combine tequila, lime juice, and 1 cup ice in a cocktail shaker. Shake for 1 minute. Strain into the glass. Top with grapefruit soda.

QUICK PICANTE SAUCE

Steps:

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

SALSA PICANTE

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.

MIEL PICANTE

Steps:

• For the Garnish:.
• Fill a medium bowl halfway with cold water. Squeeze in the juice of half of a lemon and stir; set aside. Use cutters to make flowers in apple slices. Use both slices and cut outs from slices as garnish. Submerge in lemon water prevent browning until ready to use.
• For the Punch:.
• Combine punch ingredients in a Dutch oven. Heat on medium-low heat until warm. Reduce heat to very low to keep warm or reheat punch as needed.
• Ladle warmed punch into small mug or Irish Coffee mug. Be sure to ladle in apple flowers, lemon wheel, and jalapeno slice as well. Serve.

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

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!

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.

PICANTE MARINATED CHICKEN

Steps:

• In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
• Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.