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Salsa De Picante


our newest family member brought this picante sauce and homemade tamales to christmas dinner. it was fabulous. i begged her for the recipe and now we keep a jar in the fridge all the time. this does have a pretty good bite to it.

Time: 10 minutes


  • place all ingredients in a large pot and bring to a boil
  • boil for 5 minutes
  • cool & refrigerate

salsa de picante image

Number Of Ingredients: 6


  1. tomatoes
  2. green chilies
  3. jalapeno peppers
  4. onions
  5. garlic cloves
  6. salt


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

Recipe From

Provided by Martha Stewart

Yield Makes 3 cups


  • 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.

Salsa Picante image

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


I got this recipe from my sister. There are so many ways to use this, and it is so good, much better that salsa in a jar.

Recipe From

Provided by KittyKitty

Time 8h15m

Yield 1 1/2 quarts


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

Salsa Picante image

Number Of Ingredients: 11


  • 4 plum tomatoes, diced
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 2 (3 ounce) cans dried green chilies
  • 1 bunch green onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon white vinegar
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon sugar
  • 2 teaspoons light soy sauce
  • 1 teaspoon lime juice


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

Recipe From

Provided by Taste of Home

Time 5m

Yield 5 servings.


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

Quick Picante Sauce image

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


This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Recipe From

Provided by cookingmama

Time 1h30m

Yield 17


  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

The Best Canning Salsa image

Number Of Ingredients: 13


  • 30 tomatoes, peeled and chopped
  • 10 cups chopped onions
  • 2 cups vinegar
  • 2 (8 ounce) cans tomato paste
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 4 banana peppers, chopped
  • ½ cup white sugar, or more to taste
  • 10 cloves garlic, chopped
  • 8 teaspoons pickling salt
  • 2 teaspoons ground black pepper
  • ½ bunch fresh cilantro, chopped
  • 17 (1 pint) canning jars with lids and rings


Sweet and tart tangy pineapple salsa from Roberto Santibanez. A sweeter pepper could be substituted if the jalapeño is too spicy for your tastes.

Recipe From

Provided by Random Rachel

Time 10m

Yield 1 1/3 cups


  • Mix all the ingredients together in a large bowl. Serve at room temperature.

Salsa De Pina Picante (Fresh Pineapple Salsa) image

Number Of Ingredients: 8


  • 1 cup fresh pineapple, finely chopped
  • 1/4 cup cilantro, finely chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 2 jalapenos, stemmed and minced
  • 1/2 small red onion, minced


Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Recipe From

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 12 servings


  • Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

Restaurant-Style Salsa image

Number Of Ingredients: 10


  • Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
  • One 28-ounce can whole tomatoes with juice
  • 1/2 cup fresh cilantro leaves (or more to taste!)
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 whole lime, juiced

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