HOMEMADE PICANTE SAUCE RECIPES

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QUICK PICANTE SAUCE RECIPE: HOW TO MAKE IT



Quick Picante Sauce Recipe: How to Make It image

Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. —Barbara Sellers, Shreveport, Louisiana

Provided by Taste of Home

Categories     Appetizers

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 5 servings.

Number Of Ingredients 11

1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup coarsely chopped onion
1/2 cup minced fresh cilantro
1 jalapeno pepper, seeded and halved
3 tablespoons lime juice
1 tablespoon chili powder
1 garlic clove, halved
1/2 teaspoon salt
1/4 teaspoon grated lime zest
5 drops hot pepper sauce
Tortilla chips

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

Nutrition Facts : Calories 32 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 415mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 1g protein.

CHIMICHURRI SAUCE RECIPE | BON APPéTIT



Chimichurri Sauce Recipe | Bon Appétit image

This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef—or anything else you want to gussy up with bright, tangy flavor.

Provided by The Bon Appétit Test Kitchen

Yield Makes about 2 cups

Number Of Ingredients 9

1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil

Steps:

  • Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
  • If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
  • Remove meat from marinade, pat dry, and grill.
  • Spoon reserved chimichurri over grilled meat.

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