Best Salsa Picante Recipes

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.

ANITA'S SALSA PICANTE

Steps:

• Chop in processor on Pulse, slow.
• Chop onion first and tomatoes last.
• Add spices, juice.
• Be careful not to over-process.
• Drain to get excess water out.
• Serve alone with chips or as a condiment.

SUMMER SALSA PICANTE

Steps:

• In a medium pot, heat vegetable oil over medium. Add onion, garlic, bell pepper, jalapenos; cook, stirring occasionally, until onion is soft, about 4 minutes. Add diced tomatoes, tomato sauce, and white vinegar. Season with salt and bring to a rapid simmer. Cook, stirring occasionally, until vegetables are tender and mixture thickens slightly, about 5 minutes. Season to taste with vinegar and salt.

BEEF AND POTATO EMPANADAS WITH SALSA PICANTE

Steps:

• To Prepare the Salsa Picante.
• Prepare the day before you plan to make the empanadas.
• In a medium sized container with a lid, mix all ingredients for the salsa picante.
• Cover tightly, and put in the fridge for at least overnight, preferably a bit longer, in order to let the flavors blend.
• Keep refrigerated until ready to serve.
• To Prepare the Filling.
• In large skillet, sauté hamburger meat, onions, and garlic over medium heat until the hamburger meat is crumbled up and browned.
• In a large pot, combine the browned meat mixture with the remaining filling ingredients.
• Cover mixture with 1/2 inch of water and bring to boil.
• Let boil for one minute, then cover and turn heat to low.
• Simmer, stirring occasionally, for approximately 15-20 minutes, or until the potatoes are tender and the water is absorbed.
• If the water boils out before the potatoes are tender, add more water, 1/4 cup at a time until the potatoes are tender and the water is all absorbed.
• When the filling is ready, turn off heat and allow to cool to room temperature.
• To Prepare the Dough:.
• While the filling mixture is cooling, combine all the dough ingredients in a large bowl.
• Knead until smooth and form.
• When the filling mixture is cooled to room temperature, divide dough into 6 equal parts.
• Roll each part up into a ball, and shape into a circle, approximately 1/8" inch thick (I use my hands for this, I find that a rolling pin only sticks to the dough).
• In the center of each circle, place approximately 2 Tbsp of filling.
• (Leave a margin of about 1/4-1/2" around the filling, in order to fold the empanada).
• Fold the dough in half, so it covers the filling.
• Pinch the edges together.
• If there are any cracks in the dough, or around the edges, simply put a little bit of water on your finger and smooth the cracks together.
• Deep fry the empanadas in hot vegetable oil until the outsides are golden brown.
• Serve with Salsa Picante.

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.

SALSA DE PINA PICANTE (FRESH PINEAPPLE SALSA)

Steps:

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

SALSA PICANTE

Steps:

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

SALSA PICANTE FOR HOME CANNING

Steps:

• Mix all the ingredients together in a non-metallic bowl.
• Place in sterilized jars, seal firmly and process in a water bath per instructions on Essential Habanero Sauce.

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.

SEARED HANGER STEAK WITH SALSA PICANTE

Steps:

• To tenderize the steak, poke the steak throughout with a fork or meat prongs. With a sharp knife, cut out and discard the sinew in the center of the steak. Season liberally with salt and coarsely ground black pepper. Heat 1 tablespoon of the oil in a large cast iron skillet over medium-high heat. Add the steak and sear each side, about 3 minutes per side.
• To make the salsa, cut the onions into rings. Slice the chilies and garlic. Add onions to the pan with the steak, season with salt and pepper.
• Add the chilies to the pan, and add a little more olive oil, if necessary. After a few minutes, add the garlic to the pan. Drizzle with the vinegar. Continue to cook the steak until it is medium-rare, 10 to 12 minutes. Rest the steak on a cutting board for about 10 minutes. Slice against the grain, season with more salt, pepper and olive oil if desired, and serve with the salsa picante.

MEJILLONES CON SALSA PICANTE (MUSSELS IN SPICY SAUCE)

Steps:

• Peel and chop the onion and put it to soften in a pan with a little oil. Chop the green pepper and add it.
• Add a little salt and a little sugar (to the same extent), to remove the acidity.
• When they start to turn brown, chop the tomatoes and incorporate along with the two cayenne peppers.
• Cook over medium heat for 20-25 minutes.
• Blend with an electric mixer and set aside.
• Clean the mussels.
• Place in a pan, pour a glass of white wine, cover and cook until they open.
• Once opened, remove the mussels to a platter and keep warm.
• Strain the stock through a cheese cloth.
• Reserve the broth.
• Remove empty mussels and reserve the other mussels.
• Peel and rolled the garlic cloves and put them to fry in a pan with a little oil.
• Add a tablespoon of flour and cooking.
• Pour a glass of mussel broth and tomato sauce.
• Mix and incorporates the mussels.
• Cook over low heat for 3-4 minutes.
• Serve in bowls and garnish with a sprig of parsley.

CAMARONES CON COCO Y SALSA DULCE PICANTE

Steps:

• Calienta el horno a 400°F.
• Bate el huevo en un tazón poco profundo. Combina el coco y la mezcla para empanizar aparte en otro tazón poco profundo.
• Pasa los camarones uno por uno por el huevo y, a continuación, por la mezcla de coco, dándoles vuelta para recubrirlos de forma pareja. Colócalos en una charola (bandeja) para hornear que hayas rociado con aceite en aerosol.
• Hornea de 10 a 12 min. o hasta que se ablanden los camarones. Mientras tanto, cocina los ingredientes restantes en el microondas en un tazón apto para tal uso a potencia ALTA durante 30 segundos o hasta que se calienten por completo.
• Sírvelos con la salsa.

CAMPBELL'S CHICKEN WITH PICANTE PEACH SALSA RECIPE

Steps:

• 1 Stir 1/3 cup picante sauce, lime juice, peaches, pepper and onions in a medium bowl. Reserve the mixture to serve with the chicken.
• Stir the cumin and chili powder in a small bowl. Season the chicken as desired. Sprinkle the chicken with the cumin mixture. Stir the remaining picante sauce and preserves in a small bowl.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the preserve mixture. Discard the remaining preserve mixture.
• Serve the chicken with the peach salsa mixture.