De-seeding the jalapenos reduces their harshness and unmasks their natural flavors.
Picante sauce refers to a type of spicy, tomato-based sauce borne from the cuisines of Latin America. Although picante sauce preparations vary between regions, nearly all contain tomatoes and a spicy element, most commonly jalapeno peppers. Myriad seasoning and flavoring options complement picante sauce, but three ingredients -- garlic, cilantro and peppers -- provide the piquancy the preparation is known for. Other ingredients that successfully accompany picante sauce include Mexican oregano, lime juice and Spanish onions.
Instructions
Blanching and Peeling
1. Fill a stockpot half full with water and bring to a boil. Fill a nonreactive container half full of ice and half full of water.
2. Remove the stems from the tomatoes and cut a shallow incision that resembles an "x" on the bottom. Place the tomatoes, four at a time, in the boiling water.
3. Blanch the tomatoes for one minute after the water returns to a boil. Transfer the tomatoes to the ice bath with a slotted spoon and allow them to cool for one minute.
4. Peel the skin from the tomatoes beginning at the point of the "x" incision. Discard the skins.
5. Cut the tomatoes in half horizontally. Remove as many seeds as possible from the tomatoes with a spoon.
6. Heat the oven broiler. Remove the stems from two medium jalapeno peppers and cut in half. Remove the seeds and the bitter white ribs from the pepper and discard. Coat the peppers with olive oil and place skin-side up on a sheet pan.
7. Broil the peppers until the skin chars and blisters, approximately four minutes. Remove the peppers from the oven and remove the skins.
Sauce
8. Heat 1 tbsp. olive oil over low heat for three minutes. Sweat the peppers and 1 cup chopped Spanish or red onions until the onion is translucent, approximately five minutes. Add two cloves finely minced garlic to the pan and cook until fragrant, approximately three minutes.
9. Transfer the sauteed onions and pepper to a saucepan followed by the tomatoes. Adjust the heat to medium. Add 1/2 tsp. sugar, 1 tbsp. chopped fresh cilantro, 1 tsp. lime juice and 1/2 tbsp. Mexican oregano to the saucepan.
10. Simmer the picante sauce for 15 minutes and season taste with kosher salt and freshly ground black pepper.
Tags: picante sauce, from tomatoes, half full, jalapeno peppers, lime juice