Salsa is a condiment made with tomatoes, onions, peppers and other ingredients. 'Picante' is a Spanish adjective meaning 'piquant', derived from the word 'picar' which means to sting, referring to the feeling caused on the tongue.
I usually make fresh salsas, the ones that are basically chopped and mixed together. This one is cooked till the veggies are tender and the sauce is thickened.
After tasting this salsa my tongue surely stung and when I said that to my husband, he said it is supposed to be 'picante'. I left the seeds in the jalapenos which is probably why the salsa turned out a little spicy to my taste. So if you want a milder tasting salsa, then remove the seeds from the jalapenos and use may be just 1 instead of 2.I served it over some black bean and cheese tacos and I loved the spicy kick the salsa gave to the otherwise mild tasting taco.
Ingredients:
Diced Tomatoes - ½cup (from a 15oz can of diced tomatoes)
Canned tomato sauce - ½cup
Red Onion - 1 small, choppedGreen bell pepper - 1 small, diced
Jalapenos - 2, seeds removed and diced small
Garlic - 2 cloves, finely minced
White Vinegar - 1tbsp
Coarse Salt - to taste
Method:
- In a medium saucepan, heat 1tbsp oil over medium heat. Add the onion, garlic, bell pepper, jalapenos and cook stirring occasionally, until onion is soft, about 4~5 minutes.
- Next ass the diced tomatoes, tomato sauce, vinegar ans season with salt. Bring to a rapid simmer.
- Cook, stirring occasionally, until the mixture thickens slightly and the vegetables are tneder, about 5 minutes.
- Check the seasoning and adjust by adding more vinegar and/ or salt.
- Store in the refrigerator in an airtight container for up 1 week.
Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 2'.
