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- 4 whole(s) medium tomatoes seeded and cut up
- 1 whole(s) medium onion cut up
- 1/4 cup(s) fresh cilantro or parsley snipped
- 1-2 whole(s) fresh jalopeno or serrano chile peppers seeded and halved
- 2 clove(s) garlic minced
- 1/2 cup(s) green sweet pepper finely chopped
- 2 tablespoon(s) lemon juice
- 1 tablespoon(s) fresh oregano snipped
- 1 whole(s) bay leaf
- 1/2 teaspoon(s) sugar
- 1/4 teaspoon(s) salt
- 1 - Place tomatoes in a blender or food processor. Cover and blend (process) until coarsely chopped. Add onion, cilantro, chile peppers, and garlic. Cover and blend (process) until finely chopped.
- 2 - Transfer tomato mixture to a medium saucepan. Stir in sweet peppers, 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.
This recipe is a personal recipe added by YUMMY80 and has not been tested or endorsed by MyRecipes.
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Salsa Picante Recipe at a Glance
- COURSE: Sauces/Condiments