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This is one of the condiments that I wanted to post for the mega marathon-condiment week, but didn’t know which country to put it under. So I’m posting it today for ‘Cooking from Cookbook Challenge‘.

Salsa is a condiment made with tomatoes, onions, peppers and other ingredients. ‘Picante’ is a Spanish adjective meaning ‘piquant’, derived from the word ‘picar’ which means to sting, referring to the feeling caused on the tongue.
I usually make fresh salsas, the ones that are basically chopped and mixed together. This one is cooked till the veggies are tender and the sauce is thickened.

After tasting this salsa my tongue surely stung and when I said that to my husband, he said it is supposed to be ‘picante’. I left the seeds in the jalapenos which is probably why the salsa turned out a little spicy to my taste. So if you want a milder tasting salsa, then remove the seeds from the jalapenos and use may be just 1 instead of 2.

I served it over some black bean and cheese tacos and I loved the spicy kick the salsa gave to the otherwise mild tasting taco. 
Print Recipe
Salsa Picante Yum
Salsa Picante -- a spicy condiment made with cooked veggies. Great to serve with any Tex-mex dish.
Salsa Picante
Course condiments
Cuisine tex mex
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
  • ½ cup Tomatoes Diced - (from a 15oz can of diced tomatoes)
  • ½ cup tomato sauce Canned
  • 1 Red Onion - small, chopped
  • 1 Green bell pepper - small, diced
  • 2 Jalapenos seeds - removed and diced small
  • 2 cloves Garlic - , finely minced
  • 1 tbsp White Vinegar
  • to taste Salt Coarse
Course condiments
Cuisine tex mex
Prep Time 10 minutes
Cook Time 20 minutes
Servings
cup
Ingredients
  • ½ cup Tomatoes Diced - (from a 15oz can of diced tomatoes)
  • ½ cup tomato sauce Canned
  • 1 Red Onion - small, chopped
  • 1 Green bell pepper - small, diced
  • 2 Jalapenos seeds - removed and diced small
  • 2 cloves Garlic - , finely minced
  • 1 tbsp White Vinegar
  • to taste Salt Coarse
Salsa Picante
Instructions
  1. In a medium saucepan, heat 1tbsp oil over medium heat. Add the onion, garlic, bell pepper, jalapenos and cook stirring occasionally, until onion is soft, about 4~5 minutes.
  2. Next add the diced tomatoes, tomato sauce, vinegar ans season with salt. Bring to a rapid simmer.
  3. Cook, stirring occasionally, until the mixture thickens slightly and the vegetables are tneder, about 5 minutes.
  4. Check the seasoning and adjust by adding more vinegar and/ or salt.
  5. Store in the refrigerator in an airtight container for up 1 week.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeOctober -- Week 2'.

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6 thoughts on “Salsa Picante”

  1. I love picante sauce, but would have to leave those jalapeños out. Are there any other types of peppers or any other substitutions I could use instead?

  2. Robin, you can use mild chilis like banana peppers, Anaheim and/ or canned diced green chili peppers. Hope you get to try this recipe.

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