Tex-Mex Salsa (Picante Sauce)

When we first arrived in Taiwan, Mexican food was pretty nonexistent. Coming from a Texas table where we put picante on everything, we found ourselves in quite a quandary. So, through the advice of friends and a little trial and error, I came up with the following homemade picante recipe. Close your eyes and see if you don’t daydream of Tex-Mex with your first bite.


green onions (more to taste)

2- 28 oz. cans whole or diced tomatoes

4 whole jalapeños (we like ours hot – adjust accordingly)

1 cup of jalapeño vinegar (drained from the jar)

bit of minced garlic

½ teaspoon salt

Wash onions. Snip off any ragged green ends as well as the root tip. Chop into thirds. 

Drain liquid off the tomatoes into a 3-quart saucepan – you’ll be using this later.

Into blender, add drained whole tomatoes, green onions, jalapeños, garlic and salt. Blend until smooth. Add blended ingredients to saucepan of tomato juice. Add salt and vinegar. Bring all ingredients to a boil, then reduce heat to a simmer. Cook picante on simmer for 1 hour to reduce to proper consistency. Cool before serving. Note: sauce will seem much spicier while warm than it actually is. 


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