Basic Homemade Picante Salsa

Basic Homemade Picante Salsa - Forget the store bought!

I have to admit, I have purchased....and forgive me, served store bought picante salsa. *boo-hiss*

What is the difference between salsa and Picante? 

1. Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips. They are often tomato-based, although many are not, and they are typically piquant (piquant: having a pleasantly sharp taste or appetizing flavor; pleasantly stimulating or exciting to the mind; ranging from mild to extremely hot.) - Wikipedia
   
   According to The Free Dictionary Picante: Having a sauce typically containing tomatoes, onions, peppers, and vinegar.

Why would anyone purchase, on purpose, store bought picante salsa? Because they don't know how EASY it is to make it at home. They also are missing out on the superb tastes and flavors that are 100 times better than store bought. However, homemade is not really cost saving though, but the trade-off is that homemade is superior in tastes and the homemade ingredients are controlled. Have you ever read the back of a store bought jar of picante salsa??? Some of the ingredients I cannot even pronounce like the preservatives. Then there are the artificial sweeteners or HIGH FRUCTOSE corn syrup...eek!!!!

Also, I buy canned organic, fire roasted, tomatoes...a bit pricier but I like the idea of it being a better quality and no pesticides in the growing process. I do not use fresh tomatoes just because they can sometimes be mealy or not ripened enough. Tomatoes purchased from your grocery store have been picked in the fields when they are still green so that they won't over ripen before they can be distributed to the local grocer. Now, another option is to support your local farmer's market and get fresh ripe tomatoes, but then again, you have to decide what kind of tomatoes to use. Next, there is the blanching and peeling of the skins which is another lengthy process. So, I'm a bit practical in my thinking and I've decided that, to me, it is not worth all the drama and effort just for this recipe.

Most of the powdered ingredients I have in my pantry. I usually keep fire roasted tomatoes and green chilies in my pantry The fresh lime I purchase when I know I'm going to make this recipe. I almost always have onions on hand, though. Now, my husband really, really really dislike cilantro, so because I'm his biggest fan, I omit cilantro and use fresh parsley as the fresh green elements to this recipe. 

Let me tell you that when I make the homemade picante salsa, it hardly ever lasts more than two days. And at parities...gone!!! I usually have to make a double batch because it goes so fast!!!! Fresh is best!

Here is my QUICK recipe:

Basic Homemade Picante Salsa

NOTE: According to your preferences you may add additional ingredients or substitute or even add ingredients. It is fun to experiment with the picante salsa. Try adding in cilantro for a rich kick. Maybe add in some mango or pineapple to make a fruity flavor. You are only limited to your taste buds and imagination. 

• The contents from 2 average size cans of Fire Roasted Tomatoes (regular or organic).
• Half of a peeled medium/large yellow onion - cut the half in half.
• Half of a very small can of green chilies (whole or chopped)
• 1/4 cup of pickled jalapenos (I use hot, but most people prefer mild)
• 3 or 4 pickled cherry peppers (optional)
• The juice from a half of a medium lime. (You may substitute 2 teaspoons of bottled lime juice)
• about a 1/4 cup from the tops of fresh parsley (substitute cilantro if desired)
• 1 tablespoon ground chilies powder
• 1 teaspoon salt
• 2 teaspoons sugar (optional)
• 1/2 teaspoon cayenne powder
• 1 whole clove of garlic, peeled (substitute 1 teaspoon garlic powder)
• 1 teaspoon chili pepper seeds
• 3-4 dashes of Tabasco Sauce (Hot chili pepper sauce)
• 1 teaspoon ground cumin (this adds a unique smokey flavor to the salsa!)

Place all the ingredients into a tall blender. Cover the blender with the lid and pulse until you have the desired consistency. I like me less chunky but not like baby food, either!

Serve with toasted or warmed corn chips.

ENJOY!!!!