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07-24-2007, 12:10 PM #1
- Join Date
- Mar 2007
Here is my picante sauce recipe. It is TNT. You can store the Jalapenos in
small thin peppers, are usually about 1.5 to 2 inches long and are red or
green. Jalapeno are much bigger (about 2.5 to 4 inches long) and plumper
than serrano and not as hot.
Picante Sauce (or you call it Salsa)
1 Lg Can (28 oz) Diced or Crushed Tomatoes
1 med to small onion - chopped finely
2 serrano peppers - chopped (wear rubber gloves when you chop them)
1 Jalapeno pepper - chopped
1 Tbsp. Garlic Powder - not salt
1 Tbsp. Lemon Pepper
1 Tbsp. Ground Cumin
1 to 2 Tbsp. chopped cilantro (optional - for garnish and looks)
Mix all ingredients together in a bowl. Can use immediately with tortilla
chips or any where else you would use salsa (or can refrigerate for up to a
month). Store in a jar without a metal lid - the acid in the tomatoes will
eat the lid.
I generally use my hand mixer to blend this or if you want, you can put all
the ingredients in a blender, the tomatoes last (very important or you will
have a spicy vichyssoise LOL), then pulse the blender quickly 3 - 5 times.
For a nice potato chip dip, mix 1 to 2 Tbsp. picante sauce with 1 small
container sour cream.
Charlotte ) In Texas~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
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