PICANTE DE CAMERONES (SHRIMP IN PICANTE SAUCE)
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3-4 minutes. Add the onion and cook 5-7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado.
CHICKEN SAUCE PIQUANTE
Steps:
- Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.
- Stir in the onions, bell peppers, celery, remaining 1/2 teaspoon of salt, crushed red pepper flakes, cayenne, and bay leaves. Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock, Worcestershire, and pepper sauce.
- Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.
- To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
QUICK PICANTE SAUCE
Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. -Barbara Sellers, Shreveport, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
PERFECT PACE PICANTE SAUCE
This was created by using other Pace copycat recipes I found online, except the others didn't come out exactly like the store bought. This recipe makes it just like like the store bought, but much much better! You will never buy Pace again!
Provided by Schmitty3600
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring all ingredients to a boil in a pot.
- Lower heat and simmer for about 30 minutes or until it is the desired thickness.
- (Salsa thickens when it cools.).
- Remove from heat and cool in refrigerator.
- (Suggestion: add 1/3 can of sweet yellow corn during cooking, it makes a great addition).
JUDI'S TEXAS PICANTE SAUCE (CANNING RECIPE OR NOT!)
This is a recipe I've developed for my family that is pretty similar (but not quite the same) to the most popular picante sauce on the grocery store shelves here in Texas. We had an abundance of tomatoes and onions from our garden this year and I put up 31 quarts of this stuff, which won't last long because everyone in my family begs me for jars of this spicy, delicious sauce. We eat it virtually everyday at my house, and my uncle likes it so well he eats it out of the jar with a spoon! It's not overly hot, as my 75-year-old mother eats it and it doesn't bother her at all. It has just enough bite, but doesn't bite you back. This recipe is developed for canning, and weighing the main ingredients will give you the same product each time you make it. If you skip the cook time you will have a fresh-tasting salsa that is also great to eat. You can, of course, eat it once it has cooked for the 15 minutes or you can can it to put up. It's great either way, but each tastes different. This is a little work, but well worth the effort and puts all those wonderful tomatoes to use. Hope you enjoy it as much as my family does.
Provided by Casinonut
Categories Sauces
Time 1h45m
Yield 5 pints
Number Of Ingredients 8
Steps:
- Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
- Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
- Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.
Nutrition Facts : Calories 133.2, Fat 1, SaturatedFat 0.2, Sodium 1221.6, Carbohydrate 29.5, Fiber 7.6, Sugar 17.2, Protein 5.5
COPYCAT PACE PICANTE SAUCE
Save a lot of money making salsa at home rather than buying it by the bottle in the stores! This salsa freezes well.
Provided by PalatablePastime
Categories Sauces
Time 45m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring all ingredients to a boil in saucepan over med-high heat.
- Reduce heat and simmer for 30 minutes or until thick.
- Remove from heat and cool.
- Store in an airtight jar in refrigerator until serving.
TEXAS STYLE PICANTE SAUCE
Make and share this Texas Style Picante Sauce recipe from Food.com.
Provided by spatchcock
Categories Onions
Time 1h
Yield 3 pints
Number Of Ingredients 12
Steps:
- Substitution: 1 1/2 Habanero instead of Jalapeno makes this warm but not too hot For Making Texas Style Picante Sauce: Combine jalapeno pepper, garlic, tomato paste, sugar, vinegar, alum and spices in blender or food processor.
- Process until desired consistency.
- Combine chopped vegetables in large sauce pan.
- Bring to a boil, reduce heat and simmer for 45 minutes.
- Pour into hot sterilized 1 pint jars leaving 1/2 inch headspace. Seal and process in boiling water bath for 15 minutes or pressure canner for 5 minutes at 10 pounds of pressure.
Nutrition Facts : Calories 276.2, Fat 1.1, SaturatedFat 0.2, Sodium 2796.1, Carbohydrate 63.3, Fiber 7.5, Sugar 50.6, Protein 6
QUICK PICANTE SAUCE
From Tastefully Simple "Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. "This is always a big hit at parties and office gathering," writes Barbara Sellers of Shreveport, Louisiana. "I even make it for my mother when she needs to bring a dip to a party."
Provided by Barenakedchef
Categories Vegetable
Time 5m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips. Yield: 5 servings.
- Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
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