Albeit very simple, with few ingredients, this recipe comes from my mom and holds a special place in my heart. I grew up eating salsa picante with almost every meal. It was ever present as a table condiment, and topped everything, including eggs in breakfast tacos. It added a tomato-filled spicy kick to our picadillo (ground beef), or was served as straight-up salsa with chips. It will always be my favorite salsa.
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- Food processor
- 2 whole fresh tomatoes
- 1 medium white onion
- 3 serrano peppers
- 16 ounce can of whole tomatoes
- 1 ½ teaspoons minced fresh cilantro
- Pinch granulated garlic
- Salt and freshly ground black pepper
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Roughly chop the tomatoes and onion. Stem, seed, and chop the peppers.
- Combine the fresh tomatoes, canned tomatoes, peppers, and onion in a food processor or blender. Pulse quickly to blend all the ingredients, making sure not to whip or add air.
- Stir in the cilantro and granulated garlic, then season with salt and pepper to taste.
- Serve. Use immediately or store in an airtight container in the refrigerator for up to 4 days.