While we love fresh, homemade salsas there’s nothing like a handy jar of ready-to-use picante sauce. It’s a must have in our refrigerator and pantry.
I’m very selective about prepared foods and the ingredients they contain, so there was one particular store brand that was our go-to. That is, until one day when Jesse decided he was going to make picante sauce. I’m not sure what put it into his mind, but being DIY-ers, you never know what someone is going to attempt around here!
Jesse’s picante sauce received high marks among our household of tasters! I came along and made a few adjustments of my own and it’s still a winner. This recipe simmers for several hours, and we’ve found it keeps well in the refrigerator for several weeks…only if we make a double batch, otherwise there’s none left!
The ingredients are flexible. So, relax and enjoy the process. Add more jalapeños if you want more heat, or fewer if you want a milder sauce.
Homemade Picante Sauce:
- 1 28 oz can crushed tomatoes
- 2 ½ cups water
- 1/3 cup white vinegar
- 1 small onion, minced
- 2-4 jalapeños, minced (with seeds)
- 1 clove minced garlic
- 1 tsp salt, plus more (to taste)
- Juice of ½ lime
- Cilantro, finely chopped
Put tomatoes, onion, jalapeños, vinegar, water and 1 tsp salt into a saucepan. Boil, then turn heat down to a simmer and cook until it reduces down to the desired consistency.
Let cool, season to taste with salt, lime juice and garlic. Add cilantro. Store in the refrigerator for several weeks. (if it lasts that long!)