Homemade Picante Sauce
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Whip up your own homemade picante sauce with this simple recipe! Using a base of canned tomatoes, smoky jalapeños, and zesty apple cider vinegar, this sauce will elevate your meals in no time. Whether you’re looking to spice up tacos, add a kick to grilled meats, or simply enjoy it with tortilla chips, this versatile sauce doubles as a delicious salsa too. I drizzle it over everything! You won’t believe how easy it is to make.
Spicy picante sauce is like salsa’s smooth cousin, sharing the same delicious ingredients: tomatoes, onions, jalapeños, lime, garlic, and cilantro. While salsa often has a chunky texture, picante sauce is blended to create a silky, somewhat pulpy consistency that’s perfect for drizzling over your favorite Mexican dishes. It shines as a topping or a dip for tortilla chips, making it incredibly versatile. The best part? Whipping it up is a breeze – just toss everything in the blender, and in no time, you’ll have a flavorful sauce, no matter your knife skills! Grab your ingredients and get ready to elevate your meals with a kick of spice!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Chipotle peppers: We use dried peppers and rehydrate them with hot water.
- Tomatoes: We prefer to use canned tomatoes with all the juices for a sauce that can be made year-round.
- Jalapenos: Adds a layer of spice.
- Onion
- Garlic
- Cilantro: You can leave this out if you don’t like the flavor.
- Spices: Cumin and salt are also added for flavor.
- Vinegar: We prefer apple cider vinegar, but white vinegar will also work.
- Lime juice
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Rehydrate the chipotle peppers with hot water.
- Add all the ingredients to a blender and blend until smooth.
- Pour into a saucepan and simmer for about 20 minutes.
Tips For Success
- Keep it chunky: For a sauce with some cunkiness, leave some of the ingredients, such as the onion and jalapenos, chopped instead of blending them completely.
- Store leftover picante sauce in an airtight container in the refrigerator for up to 1 month.
- You can also freeze picante sauce! Seal sauce tightly in freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight.
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Homemade Picante Sauce
Ingredients
- 10 dried chipotle peppers
- 1 14 oz can diced tomatoes
- 2 cups chopped jalapeno peppers
- 1 small onion, chopped
- 5 garlic cloves, chopped
- ¼ cup cilantro
- ½ cup apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Remove tops and stems from the chipotle peppers. Add them to a pot and cover them with water. Bring the water to a boil then remove it from the heat and let the pepper soak in the hot water for about 20 minutes.
- Add the remaining ingredients to a food processor or blender and pulse until smooth.
- Transfer the sauce to a large pot and bring to a boil. Reduce the heat to low and let simmer for 20 minutes.
- Cool and store in a jar with a tight fitting lid in the refrigerator for up to 1 month.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.