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 gathering," writes Barbara Sellers of Shreveport, Louisiana. "I even make it for my mother when she needs to bring a dip to a party."
Total TimePrep/Total Time: 5 min.
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1/2 cup coarsely chopped onion
- 1/2 cup minced fresh cilantro
- 1 jalapeno pepper, seeded and halved
- 3 tablespoons lime juice
- 1 tablespoon chili powder
- 1 garlic clove, halved
- 1/2 teaspoon salt
- 1/4 teaspoon grated lime zest
- 5 drops hot pepper sauce
- Tortilla chips
- In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/4 cup: 35 calories, 0 fat (0 saturated fat), 0 cholesterol, 404mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
Originally published as Quick Picante Sauce in Light & Tasty February/March 2003
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