Mexican recipes
Picante sauce
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5 min
Serves 4
Mexican
Ingredients
- 1 (10 oz) can chopped tomatoes, pureed (use a blender) 1 (10 oz) can chopped tomatoes, pureed (use a blender)
- 1 1/3 cup water 320 ml water
- 1/3 cup Spanish onion (red; chopped) 80 ml Spanish onion (red; chopped)
- 4 fresh Habanero peppers, with seeds, chopped 4 fresh Habanero peppers, with seeds, chopped
- 4 fresh Jalapeno peppers, with seeds, chopped 4 fresh Jalapeno peppers, with seeds, chopped
- 2 tbsp white vinegar 30 ml white vinegar
- 1/4 tsp dried minced onion 1.2 ml dried minced onion
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1/4 tsp salt 1.2 ml salt
Method
Add all the ingredients in a saucepan over
medium high heat. Bring to a boil, reduce heat, and simmer for 30
minutes or until thick, stirring occationally. Cool, pour in a jar and
refrigerate overnight.
The above ingredients will produce a medium sauce. To make the sauce hot, double the amount of chilies used.
The above ingredients will produce a medium sauce. To make the sauce hot, double the amount of chilies used.
Cook's notes
The sauce can be refrigerated for one or two weeks.
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