Salsa Picante

3 cups

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


  • 1 ¼ pounds vine tomatoes

  • 2 jalapeno chiles, stems removed

  • ½ medium white onion, cut into wedges

  • 3 garlic cloves, unpeeled

  • ¼ 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.

Related Articles