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Picante sauce recipe  Share this recipe on FacebookA great Mexican salsa that can be served with almost any dish. The sauce can be made mild, medium or hot by adjusting the amount of chili peppers used.
Preparation time: -, Cooking time: -, Serves: 4
Ingredients 1 (10 oz) can chopped tomatoes, pureed (use a blender)
1 1/3 cup water
1/3 cup Spanish (red) onion, chopped
4 fresh Habanero peppers, with seeds, chopped
4 fresh Jalapeno peppers, with seeds, chopped
2 Tbsp white vinegar
1/4 tsp dried minced onion
1 clove garlic, minced
1/4 tsp salt
Directions 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. Notes and tips The sauce can be refrigerated for one or two weeks.
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