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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Mama Davila’s Salsa Picante
Rate this RecipeThis is the table sauce that's commonly served at any and every meal throughout Texas, whether you are of Hispanic origin or not. Serve it with fresh tortilla chips, over tacos or eggs, or with other savory dishes and meats such as Texas Style Lamb Barbacoa.
Makes
2 cupsSpecial Tools
Ingredients
Method
- 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.
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