Last updated on June 22nd, 2019 at 06:01 pm
This Salsa Picante (Hot Salsa) is quick and easy to make and can be thrown together within minutes for an easy dip when you have guests over. A fresh tomato salsa with a real kick to it, you can use it on tacos, burritos, eggs, as a salad dressing or just dig in with some tortilla chips.
This Salsa Picante lives up to its name, as it is HOT! Don’t let that put you off though. You can always dial down the heat by using less chilli, or more if you really love spice. Fresh tomatoes are blended up with garlic, coriander (cilantro), garlic, lime and chillies to make a juicy salsa that you will want to put on everything!
If you have a lot of tomatoes to use up at the end of summer, then this is a great recipe for that! Unlike our Restaurant Style Salsa, this uses fresh tomatoes and the fresher the better, as you can really taste the difference.
What’s the Difference Between Salsa Picante and Pice de Gallo?
That’s a good question! A salsa is more of a sauce and more blended and liquidy, where as pico de gallo is a chunkier salad. They both have very similar ingredients and can be used in the same way though.
How To Use Salsa Picante
You are going to want to make this salsa all summer long, so make sure you have lots of different ways to use it. We serve it as a dip with tortillas and guac at any kind of party we have, but there is so much more you can do with it. Use it as a spicy salad dressing or put it on top of your eggs for breakfast.
How Long Does This Salsa Keep For?
If you store this salsa in an air tight container in the fridge then it will last for about a week. Any longer than that and it won’t taste as fresh, but good luck trying to resist eating it all for a week!
How To Make Salsa Picante – Step by Step
One: Put all of the ingredients in to a food processor. Two: Blend until smooth with a few chunks in it (or until desired consistency). Three: Pour in to a pan and simmer for 3-4 minutes and then cool before serving.
Other Sauce and Dip Recipes To Try:
Some extra tips for this Salsa Picante:
You don’t have to heat the salsa, and you can just serve it straight away. But it does make it juicier and make it a nicer red colour.
You can experiment with this salsa to adapt it to your own tastes. If you want less heat, use less chilli. If you don’t love coriander, use less or leave it out. Want it more zesty? Add more lime!
Serve with burritos, tacos, on eggs or as a salad dressing.Do you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds). Click here to sign up.
If you’ve tried this, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.
DON’T FORGET TO RATE THE RECIPE ↓
5 from 3 votes
This Salsa Picante makes a great salad dressing that is much healthier than the bottled salad dressing you can buy and it is oil free too, if you are trying to cut down on oil.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Keyword: mexican salsa, mexican sauce, salsa recipe, sauce recipe
Servings: 8 people
2 jalapenos (or to taste)
25 g fresh coriander (cilantro)
4 garlic cloves
2 limes (juice only)
1 pinch sea salt and black pepper
Put all of the ingredients in to a food processor.
Blend until smooth with a few chunks in it (or until desired consistency).
Pour in to a pan and simmer for 3-4 minutes and then cool before serving.
You don't have to heat the salsa, and you can just serve it straight away. But it does make it juicier and make it a nicer red colour.
You can experiment with this salsa to adapt it to your own tastes. If you want less heat, use less chilli. If you don't love coriander, use less or leave it out. Want it more zesty? Add more lime!
Serve with burritos, tacos, on eggs or as a salad dressing.
Serving: 1portion | Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 13mg | Potassium: 359mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1280IU | Vitamin C: 28.2mg | Calcium: 26mg | Iron: 0.5mg
This post was originally published on 20th May 2013 and updated on 1st May 2019.