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

Steps:

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

SALSA PICANTE

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

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes 3 cups

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.

SALSA PICANTE

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 food.com

Provided by KittyKitty

Time 8h15m

Yield 1 1/2 quarts

Steps:

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

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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 5m

Yield 5 servings.

Steps:

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

THE BEST CANNING SALSA

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

Recipe From allrecipes.com

Provided by cookingmama

Time 1h30m

Yield 17

Steps:

• 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.

SALSA DE PINA PICANTE (FRESH PINEAPPLE SALSA)

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 food.com

Provided by Random Rachel

Time 10m

Yield 1 1/3 cups

Steps:

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

RESTAURANT-STYLE SALSA

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

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 12 servings

Steps:

• 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.