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Salsa Picante

Homemade salsa picante can dress up tacos or serve as a table sauce for chips.

  • Yield: Makes 3 cups
Salsa Picante

Source: Martha Stewart Living, June 2009


  • 1 1/4 pounds vine tomatoes
  • 2 jalapeno chiles, stems removed
  • 1/2 medium white onion, cut into wedges
  • 3 garlic cloves, unpeeled
  • 1/4 cup water
  • 1 tablespoon plus 1 teaspoon white vinegar
  • 1 teaspoon coarse salt


  1. Preheat broiler. Place tomatoes, jalapenos, onion, and garlic on a rimmed baking sheet. Broil, turning vegetables often and rotating baking sheet frequently, until tomatoes are blistered with dark spots and flesh is tender, about 5 minutes. Let cool. When vegetables are cool enough to handle, peel garlic. Puree garlic, tomatoes, jalapenos, onion, water, vinegar, and salt in a blender until almost smooth. Serve warm or chilled. Sauce can be refrigerated for up to 3 days.


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