Salsa Picante Recipe Cooked with Fresh Tomatoes

fresh salsa picante recipe. Made with fresh ingredients like ripe tomatoes, onions, peppers, lime, and cilantro.

Salsa Picante Recipe Cooked with Fresh Tomatoes

This salsa picante recipe features fresh tomatoes, onions, and peppers simmered to perfection for an authentic homemade picante salsa. It’s a quick spicy tomato salsa perfect for entertaining: bright, bold, and ready in under twenty minutes. Serve it with chips, tacos, or grilled meats for a fresh burst of Tex-Mex flavor.

Course Appetizer

Cuisine Mexican

Keyword salsa, spicy, tomatoes

Prep Time 10

Cook Time 8

Total Time 18

Servings 1/3 cups

Calories 15

Author Gina Dickson

Ingredients

1 pound tomatoes This will equal about 4 cups of fresh cubed tomatoes. Be sure to use a variety of tomatoes that are meaty.
1 medium onion yellow or white, peeled and quartered
¼ cup cilantro fresh leaves and stems
2 jalapeño seeded and quartered. You could use serrano or, for more heat, habanero pepper.
2 cloves garlic minced
½ medium sized green bell pepper seeded and cored, then cut in quarters
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon oregano dried
½ teaspoon sugar
1 bay leaf (do not add to the sauce until after it is processed and during the cooking time in the pan. Be sure to remove it before serving.

Instructions

Start by quartering your tomatoes and removing the seeds with a small spoon. It's okay if you don't get them all out. This helps to thicken your picante, making it perfect for scooping with chips.
1 pound tomatoes
Place all the ingredients except the bay leaf into a food processor. Blend until smooth, with only a few small chunks remaining (you can blend it thinner if you prefer).
1 medium onion
Pour the blended picante into a medium-sized pan and gently stir in the bay leaf.
¼ cup cilantro , 2 jalapeño, 2 cloves garlic, ½ medium sized green bell pepper, 2 tablespoons lime juice, 1 teaspoon lime zest, 1 teaspoon oregano, ½ teaspoon sugar
Over medium-low heat, simmer for 7 to 8 minutes, stirring every 4 minutes. If it sticks to the pan, lower the heat. Remove from heat and discard the bay leaf. Chill or serve warm.
1 bay leaf

Notes

Storage and Reheating

Room Temperature: Keep at room temperature up to two hours while serving.
Fridge: Store in a glass jar or airtight container for up to one week.
Freezer: Freeze in small containers up to three months. Thaw overnight in the fridge.
Reheat: Warm gently on the stove or microwave in short bursts until just heated through.

Nutrition