Name: Taino's Kitchen Downtowns Salsa Picante (Hot Sauce) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 5 medium Tomatoes; 3 medium Jalapeño peppers; 4 cloves Garlic cloves; 1 medium Onion; 1 bunch Cilantro; 1 cup Lime juice; 0.5 cup Apple cider vinegar; 1 tsp Salt; 0.5 tsp Cumin; 0.5 tsp Black pepper

Vodka or Tequila with Georges bloody mary mix and a Tajin rim

Bloody Mary/ Maria

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Finely chop the tomatoes, jalapeños, onion, and garlic. Remove stems and seeds from the jalapeños if you prefer a milder sauce.

Chop the Vegetables

Rinse the cilantro under cold water and chop it finely. Set aside.

Prepare the Cilantro

In a large mixing bowl, combine the chopped tomatoes, jalapeños, garlic, onion, and cilantro.

Combine Ingredients

Pour in the lime juice and apple cider vinegar. Mix well to combine all ingredients.

Add Liquids

Sprinkle in the salt, cumin, and black pepper. Stir thoroughly to ensure even distribution of the spices.

Season the Sauce

Transfer the mixture to a blender or food processor and blend until you reach your desired consistency. For a smoother sauce, blend longer.

Blend the Mixture

Pour the blended salsa picante into sterilized bottles or jars. Seal tightly and refrigerate. Allow the flavors to meld for at least 24 hours before using.

Store the Hot Sauce

Tomatoes

Jalapeño peppers

Garlic cloves

Onion

Cilantro

Lime juice

Apple cider vinegar

Salt

Cumin

Black pepper