Salsa Picante is a zesty, spicy Mexican-style hot sauce made with fresh or dried chilies, tomatoes, garlic, and seasonings. Unlike chunky salsas, this one has a smooth texture and bold kick—perfect for tacos, grilled meats, eggs, or even as a dipping sauce with tortilla chips.
⏱ Prep & Cook Time
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: About 2 cups
🍳 Equipment Needed
- Skillet or saucepan
- Blender or food processor
- Knife & cutting board
- Glass jar for storage
🥑 Ingredients
- 5 ripe Roma tomatoes (halved)
- 6 dried arbol chilies (or more for extra heat)
- 2 dried guajillo chilies (for smoky depth)
- 3 cloves garlic (peeled)
- ½ medium onion (chopped)
- 1 tbsp apple cider vinegar (or white vinegar)
- ½ tsp cumin powder
- ½ tsp Mexican oregano
- 1 tsp salt (or to taste)
- ½ cup water (as needed for blending)
- 1 tbsp olive oil
📝 Ingredient Notes
- Chilies: Arbol = fiery heat; Guajillo = mild, smoky flavor. Adjust quantity to control spice level.
- Vinegar: Adds tang and also helps preserve the salsa.
- Oil: Enhances flavor and gives the salsa a silky texture.
👩🍳 Instructions
- Toast the Chilies:
- Heat a dry skillet and toast dried chilies for 30 seconds on each side until fragrant. Remove seeds for less heat. Soak in hot water for 10 minutes to soften.
- Cook the Vegetables:
- In the same skillet, add tomatoes, onion, and garlic. Cook until blistered and slightly charred for smoky flavor.
- Blend:
- Drain the chilies. In a blender, combine softened chilies, charred tomatoes, onion, garlic, vinegar, cumin, oregano, and salt. Add water as needed for smooth blending.
- Simmer:
- Heat olive oil in a saucepan. Pour in blended salsa and simmer for 5–7 minutes, stirring occasionally. Taste and adjust seasoning.
- Store:
- Cool and transfer to a clean glass jar. Refrigerate for up to 7 days.
🌮 Serving Ideas
- Drizzle over tacos, burritos, or quesadillas.
- Use as a hot sauce for eggs or grilled meats.
- Serve as a dip with tortilla chips.
🔥 Variations
- Add a roasted jalapeño for extra kick.
- Swap vinegar with fresh lime juice for a fresher tang.
- Blend in a roasted chipotle pepper in adobo for smoky-spicy depth.
