Homemade salsa pecante

 

Homemade Picante Sauce Ingredients

• Dried Chipotle Peppers.
• Chopped Tomatoes.
• Mixed Chili Peppers. Jalapeno peppers are great here, as are serranos, or go with a variety.
• Onion. Small one, chopped.
• Garlic Cloves. Chopped.
• Cilantro.
• Cayenne Powder.
• Ground Cumin.
• Water.
• Salt and Pepper. To taste.
• Cider Vinegar.
• Lime Juice.

• Recipe Method

  The sauce recipe is spectacularly easy to put together.

• In a nutshell, to make your own homemade picante sauce, add all of your ingredients to a food processor or blender.

  
  

  Next, process until smooth! Easy enough thus far!

  Then, pour into a pan and heat through for about 20 minutes to let the flavors mingle. Turn off the heat and cool slightly.

  Pour the picante sauce into a sterilized jar or into a serving bottle and you’re good to go. I keep mine in the fridge and spoon it over all sorts of dishes.

• Here are answers to some of the most common questions I get on other sauces:

  How long will this sauce keep?

  It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I won’t have it around very long anyway. If you’re concerned, add more vinegar to lower the ph.

  
  

  Where’d you get that sauce bottle?

  I find them locally sometimes, but I also order through Amazon.

  Can I process this hot sauce for longer storage?

  Absolutely. Just be sure to use proper canning/jarring safety procedures.