Best 9 Anitas Salsa Picante Recipes

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**Salsa Picante: A Taste of Mexican Heat and Flavor**

Salsa picante is a versatile and flavorful condiment that adds a spicy kick to any dish. It is a staple in Mexican cuisine and has gained popularity worldwide due to its vibrant flavors and ability to enhance the taste of various dishes. This article presents three unique salsa picante recipes that cater to different tastes and preferences. From the classic Anita's Salsa Picante, which offers a balanced blend of heat and tang, to the smoky and spicy Roasted Tomato Salsa Picante, and the refreshing Salsa Picante Verde with its zesty green tomatillo base, these recipes provide a range of options for salsa enthusiasts. Whether you prefer mild, medium, or hot, these salsas will elevate your culinary creations with their authentic Mexican flavors. Get ready to tantalize your taste buds and explore the world of salsa picante!

Let's cook with our recipes!

SALSA PICANTE



Salsa Picante image

Whether you serve this Salsa Picante recipe on tacos or with chips, it will immediately become your new favorite homemade salsa recipe. Fresh vegetables, chiles, and herbs combine for a remarkably flavorful topping or dip.

Provided by BHG Test Kitchen

Time 1h55m

Number Of Ingredients 11

4 medium tomatoes (about 1-1/4 pounds total), seeded and cut up
1 medium onion, cut up
0.25 cup snipped fresh cilantro or parsley
1 - 2 fresh jalapeño or serrano chile peppers, seeded and halved
2 cloves garlic, minced
0.5 cup finely chopped green sweet pepper (1 small)
2 tablespoon lemon juice
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 bay leaf
0.5 teaspoon sugar
0.25 teaspoon salt

Steps:

  • Place tomatoes in a blender or food processor. Cover and blend or process until coarsely chopped. Add onion, cilantro, chile peppers, and garlic. Cover and blend or process until finely chopped.
  • Transfer tomato mixture to a medium saucepan. Stir in sweet pepper, lemon juice, oregano, bay leaf, sugar, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until salsa reaches desired consistency.
  • Discard bay leaf. Cool salsa slightly. Cover and chill for 1 hour to 1 week before serving.
  • Serve as a dip for chips, as a barbecue sauce or marinade, or as a condiment for main dishes.

Nutrition Facts : Calories 6 kcal, Carbohydrate 1 g, Sodium 18 mg, UnsaturatedFat 0 g

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.

ANITA'S SALSA PICANTE



Anita's Salsa Picante image

After years of loving Mexican food, I devised my own recipe for fresh salsa since the jars are too sweet and not really a true mexican salsa. Fast, easy & Delicious!

Provided by Chef AnitaM

Categories     Sauces

Time 5m

Yield 3 cups

Number Of Ingredients 10

3 -4 large ripe tomatoes, seeded (squeezed)
2 -3 cloves garlic (fresh, crushed)
1 medium sweet onion, to taste
1/2 cup cilantro, to taste
1 jalapeno, to taste
1 tomatillo (if available)
3 -5 dashes ground cumin
3 -5 dashes cajun seasoning
3 -5 dashes hot sauce
1 tablespoon fresh lime juice (a must!)

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.

COPYCAT PACE PICANTE SAUCE



Copycat Pace Picante Sauce image

Save a lot of money making salsa at home rather than buying it by the bottle in the stores! This salsa freezes well.

Provided by PalatablePastime

Categories     Sauces

Time 45m

Yield 1 quart

Number Of Ingredients 8

1 (28 ounce) can tomato sauce
28 ounces water
1 medium yellow onion, minced
2 fresh jalapeno peppers, with seeds,minced
1/4 cup white vinegar
1 teaspoon salt
1 tablespoon dried onion flakes
1/2 teaspoon garlic powder

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.

FRESH SALSA PICANTE



Fresh Salsa Picante image

This salsa is very flavorful and we make it every summer with garden tomatoes. I got this recipe from a friend years ago.

Provided by freona

Categories     Low Protein

Time 2h30m

Yield 6-7 pints

Number Of Ingredients 9

12 cups ripe tomatoes, peeled and diced
2 cups chopped green peppers
1/2-1 cup diced jalapeno (leave seeds in)
5 cloves minced garlic
4 medium white onions, chopped
1 1/8 tablespoons canning salt
1/4 cup sugar
1 cup cider vinegar
2 tablespoons minced cilantro

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.

Nutrition Facts : Calories 152.2, Fat 0.9, SaturatedFat 0.2, Sodium 1332.4, Carbohydrate 33.8, Fiber 6.5, Sugar 22.6, Protein 4.5

SALSA PICANTE FOR HOME CANNING



Salsa Picante for Home Canning image

This is from the New Mexico Department of Agriculture Cooperative Extension Service via http://www.fiery-foods.com/dave/canning.asp. This site has a wonderful explanation for how to & why of water bath processing. Per this site, this recipe was designed for hot water processing (suggesting the acidity is high enough to be safe). Do not alter the ratios unless it is to increase vinegar as adding more low acid vegies like peppers, onions, cilantro, garlic could result in an unsafe product (think botulism). This is the case for any home canning - so don't be put off. Oh, this salsa is rated "Medium-Hot" on that site so we will know soon!

Provided by Busters friend

Categories     Sauces

Time 1h30m

Yield 2 cups

Number Of Ingredients 7

6 serrano peppers (or jalapeà o chiles, stems and seeds removed, chopped very fine)
1 large onion, chopped very fine
3 medium tomatoes, chopped very fine
2 garlic cloves, minced
1/4 cup fresh cilantro, finely chopped fresh
2 tablespoons vegetable oil
1/2 cup red wine vinegar (or lime juice)

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.

Nutrition Facts : Calories 195.7, Fat 14.1, SaturatedFat 1.9, Sodium 14.7, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 2.9

SALSA PICANTE



Salsa Picante image

This salsa is very simple, yet everyone loves it.

Provided by annypanny

Time 5m

Yield 4

Number Of Ingredients 6

1 (14.5 ounce) can stewed tomatoes
1 dried red chile pepper
1 clove garlic
½ medium lime, juiced
1 teaspoon kosher salt
½ bunch fresh cilantro

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.

Nutrition Facts : Calories 51.7 calories, Carbohydrate 11.4 g, Fat 0.8 g, Fiber 1.5 g, Protein 2 g, Sodium 731.1 mg, Sugar 3.8 g

SALSA PICANTE



Salsa Picante image

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.

Provided by KittyKitty

Categories     Sauces

Time 8h15m

Yield 1 1/2 quarts

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

Steps:

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

SALSA PICANTE



Salsa Picante image

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

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

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.

Tips:

  • Use ripe tomatoes: Use ripe Roma tomatoes that have a deep red color and are free of bruises or blemishes. Roma tomatoes are ideal because they have fewer seeds and water than other types of tomatoes, resulting in a thicker salsa.
  • Roast the tomatoes: Roasting the tomatoes brings out their natural sweetness and gives the salsa a smoky flavor. You can roast the tomatoes in the oven or on a grill.
  • Use fresh ingredients: The fresher the ingredients, the better the salsa will taste. Use fresh cilantro, onions, garlic, and jalapeños.
  • Adjust the heat level to your liking: If you like spicy salsa, add more jalapeños. If you prefer a milder salsa, remove the seeds from the jalapeños before adding them to the salsa.
  • Let the salsa rest before serving: This allows the flavors to meld together and develop.

Conclusion:

Anita's Salsa Picante is a delicious and versatile salsa that can be used as a dip, condiment, or marinade. It is easy to make and can be tailored to your own taste preferences. With its fresh, roasted tomatoes, zesty cilantro, and just the right amount of heat, this salsa is sure to be a hit at your next party or gathering. It's also a great way to use up leftover tomatoes from your garden. So next time you have a craving for salsa, give Anita's Salsa Picante a try. You won't be disappointed!

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