Food & Cooking Recipes Appetizers Salsa Picante By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 20, 2021 Print Share Share Tweet Pin Email Yield: 3 cups Homemade salsa picante can dress up tacos or serve as a table sauce for chips. Ingredients 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 Directions 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. Print