Senor Pico's Picante Sauce

Turn up the heat in your kitchen with Señor Pico's Picante Sauce—a zesty, homemade salsa that’s perfect for dipping, topping, and spicing up your favorite dishes! Featuring juicy Roma tomatoes, charred jalapeños, and a burst of fresh cilantro, this sauce layers bold, authentic Mexican flavors in every bite. The secret lies in its quick blanching and dry-roasting techniques, which enhance the natural sweetness and smokiness of the ingredients. A splash of lime juice, a hint of white vinegar, and a touch of cumin elevate this picante sauce to restaurant-quality status. Whether you prefer it silky smooth or chunky and rustic, it's a versatile condiment that pairs beautifully with tortilla chips, tacos, grilled meats, or even eggs. Ready in just 25 minutes, this vibrant recipe will revolutionize your salsa game while staying fresh in your fridge for up to a week!

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 10

Ingredients

• 6 large Roma tomatoes
• 1 medium, diced White onion
• 2 medium, seeded and diced Jalapeño peppers
• 2 minced Garlic cloves
• 0.5 cup, chopped Fresh cilantro
• 2 tablespoons Lime juice
• 1 tablespoon White vinegar
• 1 teaspoon Ground cumin
• 1 teaspoon Kosher salt
• 1 teaspoon Sugar
• 0.5 teaspoons Crushed red pepper flakes
• 0.25 cup Water

Directions

Step 1

Begin by boiling a medium pot of water. Carefully score an 'X' into the bottoms of the Roma tomatoes to make them easier to peel.

Step 2

Blanch the tomatoes in the boiling water for 45–60 seconds, until their skins start to peel back. Immediately transfer them to an ice water bath to stop the cooking process.

Step 3

Peel the skins off the tomatoes and roughly chop them. Set aside.

Step 4

Heat a medium skillet over medium heat. Add the diced onion and jalapeños, dry-roasting them for 3–4 minutes until they begin to soften and acquire a slight char.

Step 5

Add the minced garlic to the skillet and cook for another 30 seconds, stirring frequently to prevent burning.

Step 6

Transfer the roasted vegetables to a food processor or blender. Add the peeled tomatoes, chopped cilantro, lime juice, white vinegar, ground cumin, kosher salt, sugar, crushed red pepper flakes, and water.

Step 7

Pulse the mixture to your desired texture—smooth for a velvety sauce or chunky for a more rustic feel.

Step 8

Taste the sauce and adjust the seasoning, adding more salt, lime juice, or spices as needed.

Step 9

Pour the sauce into a saucepan and bring it to a simmer over medium heat. Cook for about 10 minutes to meld the flavors together.

Step 10

Allow the picante sauce to cool before serving. Store leftovers in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1035.2g)

Amount per serving	% Daily Value*
Calories	226.1

Total Fat 2.3g	0%
Saturated Fat 0.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 644.2mg	0%
Total Carbohydrate 50.6g	0%
Dietary Fiber 11.8g	0%
Total Sugars 28.9g
Protein 7.9g	0%

Vitamin D 0IU	0%
Calcium 151.4mg	0%
Iron 4.5mg	0%
Potassium 2172.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.1%

Protein: 12.4%

Carbs: 79.5%