Picante sauce recipe

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A 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 


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


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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