Picante Sauce with Cucumber “Chips”
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| Servings |
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Ingredients
Fresh Vegetables
- 4 small roma tomatoes
- 1/2 cup onion
- 2 jalapeno or serrano peppers or more for spicier picante sauce
Fresh Herbs - Spices
- 2 cloves garlic peeled and pressed or minced
Condiments
- 2 tsp apple cider vinegar
Optional
- serve with cucumber slices in place of tortilla chips
Ingredients
Fresh Vegetables
Fresh Herbs - Spices
Condiments
Optional
|
Rate this recipe!
|
Instructions
- Wash all vegetables. Remove stems and ends of tomatoes. Chop and add to a small pan. Chop onion and add 1/2 cup to pan.
- Pepper seeds and membranes contain the heat. MILD PICANTE - use 2 jalapeno or Serrano pepper without seeds and membranes. MEDIUM PICANTE - use 2 jalapeno or Serrano peppers including the seeds and membranes. CALIENTE - use 3 or more jalapeno or Serrano peppers including the seeds and membranes.
- Mince peppers of choice and add to pan. Include or discard seeds and membranes depending on how spicy you want your picante sauce.
- Peel and press or mince garlic cloves. Add to pot along with apple cider vinegar. Bring mixture to a boil, reduce heat, cover pan and simmer about 30 to 45 minutes or until mixture boils down into a thick sauce and onion and pepper are tender.
- Remove from heat and mash with a potato masher. If using, add salt and pepper, to taste.
- For a smooth vs. chunky sauce, add to food processor or blender and pulse until smooth.
- Optional - serve with cucumber slices in place of tortilla chips. Or use a dip for any and all low calorie vegetable snacks.
Recipe Notes
Nutritional label information coming soon!
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