Quick Picante Sauce Recipes

HOMEMADE PICANTE SAUCE - RECIPE

Steps:

• Add the chipotle peppers to a small pot and cover them with water. Bring to a quick boil then remove from heat. Allow them to soften about 20 minutes. Remove the stems, chop them and add them to a food processor.
• To the food processor, add tomatoes, jalapenos, serranos, onion and garlic. Process to roughly chop.
• Add remaining ingredients and process until smooth.
• Add the sauce to a large pot and bring to a boil. Reduce heat and simmer for 15 minutes.
• Cool and store in sterilized jars, or use it right away.

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.

QUICK PICANTE SAUCE

Steps:

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

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.

CHICKEN PICANTE

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

JUDI'S TEXAS PICANTE SAUCE (CANNING RECIPE OR NOT!)

Steps:

• Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
• Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
• Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.

QUICK SALMON PICCATA

Steps:

• Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
• Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
• Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
• Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.

COPYCAT PACE PICANTE SAUCE

Steps:

• Bring all ingredients to a boil in saucepan over med-high heat.
• Reduce heat and simmer for 30 minutes or until thick.
• Remove from heat and cool.
• Store in an airtight jar in refrigerator until serving.

QUICK PICANTE SAUCE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips. Yield: 5 servings.
• Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

TEXAS STYLE PICANTE SAUCE

Steps:

• Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor.
• Process until desired consistency.
• Combine chopped vegetables in large sauce pan.
• Bring to a boil, reduce heat and simmer for 45 minutes.
• Pour into hot sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure.

SKILLET CHICKEN PICANTE

Steps:

• Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

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.

JANA'S HOME CANNED PICANTE SAUCE

Steps:

• Blanche, peel, and chop tomatoes. Measure 8 cups.
• Stem, seed, and chop peppers. Chop Onion. Slice garlic thinly.
• Mix all ingredients in large pot. Bring to boil and simmer for 10 minutes, or until onion looks glassy and clear.
• Cook in pressure canner 5 minutes at 15 psi.
• Remove from heat, and allow the canner to return to ambient pressure of its own accord.
• Remove and cool jars.

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.