Senor Picos Picante Sauce Recipes

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SENOR PICO'S BAKED CHILE RELLENOS



Senor Pico's Baked Chile Rellenos image

From the Senior Pico restaurant in Los Angeles. These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles.

Provided by Miss Annie

Categories     Cheese

Time 40m

Yield 6 Rellenos

Number Of Ingredients 7

6 canned whole green chilies or 6 fresh chilies, roasted & peeled
6 slices monterey jack cheese, 2 inch slices, about 1/2 thick
6 slices cheddar cheese, 2 inch slices, about 1/2 thick
flour
8 eggs, separated
1/4 cup butter, melted
senor pico's picante sauce

Steps:

  • Rinse the chiles and discard the seeds.
  • Insert 1 strip of Jack and 1 strip Cheddar cheese in each chile, cutting a slit in one side of the chiles.
  • Dust the chiles with flour.
  • Beat egg whites until stiff.
  • Beat egg yolks and fold into whites.
  • Add melted butter (should not be hot) to the egg mixture.
  • Grease generously a 8x8 baking dish.
  • Pour a thick coating of batter on bottom of dish.
  • Place chiles on top of batter, and spoon remaining batter over chiles.
  • Bake at 375° for 15 minutes.
  • Top with Picante sauce.

QUICK PICANTE SAUCE



Quick Picante Sauce image

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

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 5 servings.

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

Steps:

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

Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

SENOR PICO'S PICANTE SAUCE



Senor Pico's Picante Sauce image

From the Senor Pico restaurant in Los Angeles. This sauce was used on chile rellenos, but goes well with other dishes.

Provided by Miss Annie

Categories     Sauces

Time 40m

Yield 3 cups

Number Of Ingredients 11

1/2 cup chopped onion
jalapeno, minced (to your taste, I use 3)
1 clove garlic, minced
1 tablespoon peanut oil
2 tablespoons tomato paste
1 cup tomatoes, peeled and chopped
1 3/4 cups chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon vinegar
1 tablespoon flour

Steps:

  • Saute onion, garlic, and hot peppers in oil until the onion is trasparent, but not browned.
  • Add tomato paste and chopped tomatoes.
  • Simmer about 2 minutes; add broth, sugar, salt and vinegar.
  • Simmer until the tomatoes are cooked, then puree in a blender.
  • Re-heat and thicken lightly with flour mixed with 1-2 Tablespoons cold water.
  • Cook, stirring, until sauce comes to a boil.
  • Remove from heat.
  • Top rellenos with sauce.

PIQUE (PUERTO RICAN HOT SAUCE)



Pique (Puerto Rican Hot Sauce) image

This recipe is for hot sauce! Hot but flavorful. The consistency isn't a thin liquid like Tabasco®. It's a little on the thick side so it doesn't disappear when you put it on your food. Great with everything on your plate...that is, if you love it hot and spicy! This keeps in the refrigerator for several weeks.

Provided by Ds R.

Categories     World Cuisine Recipes     Latin American     Caribbean

Time P7DT23m

Yield 16

Number Of Ingredients 17

2 tablespoons olive oil
1 onion, roughly chopped, divided
20 habanero peppers, halved
5 aji dulce peppers, halved
8 cloves garlic, chopped
1 cup pineapple juice
6 tablespoons lime juice
¼ cup tequila
¼ cup white vinegar
8 sprigs cilantro, chopped
2 sprigs culantro
1 teaspoon white sugar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cacao powder
½ teaspoon ground cumin

Steps:

  • Heat oil in a saucepan over medium heat. Add 1/4 of the onion, habanero peppers, aji dulce, and garlic. Cook and stir until tender, about 3 minutes. Let cool at least 5 minutes.
  • Transfer pepper mixture to a blender. Add pineapple juice, lime juice, tequila, vinegar, cilantro, culantro, sugar, oregano, salt, black pepper, cacao powder, and cumin. Blend until smooth. Pour sauce into a glass bottle with a lid; let stand for a least 1 week for flavors to blend.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.8 g, Fat 1.9 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 77.2 mg, Sugar 3.7 g

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