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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Salsa Picante

Serving size: 1 tablespoon Yield: 2 cups
Prep 25 mins Chill 1 hr Cook 30 mins
Salsa Picante
  • 4  medium tomatoes (about 1-1/4 pounds total), seeded and cut up
  • 1  medium onion, cut up
  • 1/4  cup  snipped fresh cilantro or parsley
  • 1 - 2  fresh jalapeno or serrano chile peppers, seeded and halved
  • 2  cloves garlic, minced
  • 1/2  cup  finely chopped green sweet pepper (1 small)
  • 2  tablespoons  lemon juice
  • 1  tablespoon  snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1  bay leaf
  • 1/2  teaspoon  sugar
  • 1/4  teaspoon  salt

1. Place tomatoes in a blender or food processor. Cover and blend or process until coarsely chopped. Add onion, cilantro, chile peppers, and garlic. Cover and blend or process until finely chopped.

2. Transfer tomato mixture to a medium saucepan. Stir in sweet pepper, lemon juice, oregano, bay leaf, sugar, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until salsa reaches desired consistency.

3. Discard bay leaf. Cool salsa slightly. Cover and chill for 1 hour to 1 week before serving.

4. Serve as a dip for chips, as a barbecue sauce or marinade, or as a condiment for main dishes.

Nutrition Facts (Salsa Picante)
  • cal. (kcal) 6,
  • carb. (g) 1,
  • sodium (mg) 18,
  • Percent Daily Values are based on a 2,000 calorie diet

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