Fresh Salsa Picante 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.

FRESH SALSA PICANTE

Steps:

• Simmer all ingredients until thick.
• Seal in hot, sterile jars and place in hot water bath for 15 minutes.
• Makes 6 pints.
• One cup jalapenos makes rather warm salsa, use 1/2 c.
• if you prefer milder.

QUICK PICANTE SAUCE

Steps:

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

SALSA PICANTE

Steps:

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

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.

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.

THE BEST CANNING SALSA

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.