This Salsa Picante is quick and easy to make and hyper yummy. Great for tacos, burritos, empanadas, eggs, chips and more. Delicious!
SALSA! NOOO not the spanish dance! Hahahha silly, I’m talking about, the sauce!! 🙂 Salsa Picante! You know the one you eat with tortilla chips. The one some of us use to top our eggs with, or maybe chicken, or maybe steak, or burritos, or TACOS etc….haha you get the idea!!!
Salsa in spanish translates to sauce, so lets think sauce, like maybe Salsa Picante or maybe Spicy Sauce!
But whatever you choose to call it, there is nothing like homemade salsa! We are talking about homemade my foodie friends not the store bought version with added preservatives…but the fresh kind made with fresh veggies. I’m talking about true homemade Salsa Picante!
Here I made a typical Mexican Salsa Picante but roasted most of the vegetables to give my salsa that bit of extra robust!
You see here’s the thing, the Italians, take pride in making their red sauce or as some Italians call it, gravy, made with fresh tomatoes and herbs, not out of a can; Mexicans take true pride in making their homemade sauces too; whether dipping sauces or marinating sauces, the pride is there.
It’s homemade folks, like I said not store bought! The freshness and the crispness of the vegetables comes across with every spoonful and every dip of that tortilla chip!
When it comes to homemade salsa, I think we can all agree we want to make that salsa/salsa picante we just can’t get enough of.
You like a little less heat? Okay use less chile peppers! You like less of a tomatorie flavor? Use less tomatoes! Get where I’m going with this?! Experiment! Take a recipe and try it…try it…try it over and over again with YOUR amount of the right ingredients, until you get it right!!
Cause bottom line is homemade Salsa Picante will always out beat the store bought version in my book.
All salsa lovers out there do know one thing, that a great Salsa Picante can go with practically anything! So working at it, getting it right is so worth it! So let’s get to it my foodies! 🙂
Please leave me your comments, let me know what you think! We only live once right?! So lets live it with a little bit of heat and spice!
Roasted poblano peppers and roma tomatoes.
Charred skin removed from both
- 1 ½ Pounds roma tomatoes or whichever you prefer, rinsed and roasted
- 2 poblano peppers rinsed and roasted
- 1 white or red onion finely chopped
- 1 cucumber rinsed, cut lengthwise and scoop seeds out
- 1 to 2 serrano peppers rinsed, seeds and membrane removed. Finely chopped
- 4 garlic cloves peeled and roasted
- 1 avocado pit and skin removed then cubed
- 1 lime squeezed
- 1 bunch of cilantro chopped
- salt and pepper to taste
- yellow or red bell pepper rinsed, roasted and chopped
- Rinse the tomatoes, poblano peppers and place all on an oven safe tray. Cook under broiler for 15 minutes or until charred.
- While they are being roasted, also roast the garlic on a pan for about 5 minutes.
- Take tomatoes and poblano peppers out of oven.
- Place poblano peppers in a plastic container to “sweat” peppers (it makes for easier peeling).
- Peel skin of both tomatoes and peppers (you can run poblano peppers under running water to peel skin and remove seeds easier with fingers).Remove stems from peppers as well.
- Take half of the tomatoes and chop. Place the other half of tomatoes in a blender with garlic. Blend until smooth.
- Chop poblano peppers.
- Cut cucumber lengthwise and scoop seeds out with a spoon.
- Do the same to the serrano peppers. Only use one pepper if you don’t want the sauce too spicy and finely chop.
- Chop onion, avocado and cilantro.
- Mix all the chopped vegetables in with the sauce.
- Add the juice of one lime, salt and pepper to taste. Done.
- Serve with tortilla chips or as desired. Can also chill for a couple of hours to infuse flavors well.Note: If it’s to saucy for you just remove some of the sauce until desired consistency.
When are you making Salsa Picante?