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.
PICANTE SAUCE RECIPE
A thin consistency salsa recipe that is similar to what is served at Mexican restaurants.
Provided by oldworldgardenfarms
Categories Canning/Preserving Recipes
Number Of Ingredients 12
Steps:
- *If you have a Tomato Strainer, proceed to step 2.
- Peel tomatoes and remove the seeds. Dice the tomatoes and put them in a large stockpot over medium-high heat. Bring to a boil and mash down the tomatoes as they become soft.
- If you have a tomato strainer, wash, core and dice tomatoes and place them in a large stockpot. Heat the tomatoes over medium-high heat until they begin to boil. Simmer for 5-10 minutes. Place heated tomatoes into a tomato strainer with the salsa screen. Discard the skin/seeds and place the remaining tomato pulp back into the large stockpot.
- Dice your green, red, jalapeno peppers and onions. Using a food processor will save you a lot of time and effort. Add the diced mixture to the pot.
- Mince 8 cloves of garlic and add to the tomato mixture.
- Add the remaining ingredients and stir well.
- Bring to a simmer and heat for approximately 30 minutes. Use an immersion blender to get the mixture to your desired consistency.
- Sterilize pint jars and heat lids.
- Pour picante mixture in hot jars, wipe the rim, apply the lid and band and place in canner.
- Pressure can for 15 minutes with 10 pounds of pressure or Hot water bath for 35 minutes. *Adjust for altitude accordingly.
- Remove from canner and let sit for 12-24 hours until completely cool. Check to make sure the jars have sealed appropriately. Store in a cool dark place.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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.
SALSA PICANTE
This salsa is very simple, yet everyone loves it.
Provided by annypanny
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine tomatoes, chile pepper, garlic, lime juice, and salt in a food processor; process for about 10 seconds. Add cilantro and pulse until it's chopped in small bits.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 11.4 g, Fat 0.8 g, Fiber 1.5 g, Protein 2 g, Sodium 731.1 mg, Sugar 3.8 g
PICCATA SAUCE
This is a quick, easy, and tasty sauce that you can serve with either chicken breasts or pork chops. Yummy!
Provided by Maine-iac
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, saute garlic in butter until transparent.
- Add olive oil and flour making a paste.
- Cook, stirring, until golden brown.
- Add chicken broth a little at a time, and then add lemon juice.
- Stir over medium heat until thickened.
- Add capers with juice.
- Serve over chicken or pork.
Nutrition Facts : Calories 149.5, Fat 12.8, SaturatedFat 6.1, Cholesterol 22.9, Sodium 542.4, Carbohydrate 5.9, Fiber 0.3, Sugar 0.5, Protein 3.2
JANA'S HOME CANNED PICANTE SAUCE
A typical Tomato Salsa. Vary the heat by varying the jalapenos. The recipe produces mild Salsa. Home made salsas tend to be more watery than commercial varieties. To "tighten" the salsa, you can drain the chopped tomatos before mixing all ingredients. You can also include a Tablespoon of flour mixed with cold water if you like.
Provided by gahboo
Categories Sauces
Time 1h5m
Yield 8 pints
Number Of Ingredients 8
Steps:
- Blanche, peel, and chop tomatoes. Measure 8 cups.
- Stem, seed, and chop peppers. Chop Onion. Slice garlic thinly.
- Mix all ingredients in large pot. Bring to boil and simmer for 10 minutes, or until onion looks glassy and clear.
- Cook in pressure canner 5 minutes at 15 psi.
- Remove from heat, and allow the canner to return to ambient pressure of its own accord.
- Remove and cool jars.
Nutrition Facts : Calories 78.4, Fat 0.5, SaturatedFat 0.1, Sodium 1758.2, Carbohydrate 18, Fiber 3.5, Sugar 12.5, Protein 3
QUICK SALMON PICCATA
This savory dinner is restaurant-worthy, but can be prepped and cooked in under 30 minutes! If you are not a fan of fish, you can substitute thinly sliced or pounded chicken breasts for the salmon. Serve over pasta or rice.
Provided by fabeveryday
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
- Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
- Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
- Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 9 g, Cholesterol 53.8 mg, Fat 17.8 g, Fiber 1 g, Protein 19.4 g, SaturatedFat 5.8 g, Sodium 325.5 mg, Sugar 0.5 g
CHEF JOHN'S QUICK CHICKEN PICCATA
From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce.
Provided by OliveLover
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan.
- Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken.
- Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
- Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds.
- Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool). Cook until the wine is reduced by half, about 2 minutes.
- Stir lemon juice, water (or stock), and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce.
- Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.
SKILLET CHICKEN PICANTE
This is a great break from the normal! Tortillas, cheese, picante sauce, tomatoes, onions. All in one skillet dish! Savor!
Provided by Terri Jackson
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 8
Steps:
- Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!
Nutrition Facts : Calories 763.5 calories, Carbohydrate 79 g, Cholesterol 93.8 mg, Fat 22.1 g, Fiber 6.4 g, Protein 40.4 g, SaturatedFat 12.5 g, Sodium 1897.5 mg, Sugar 6.8 g
PICANTE CHICKEN
Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired.
Provided by Joyce
Categories World Cuisine Recipes Latin American Mexican
Yield 2
Number Of Ingredients 2
Steps:
- Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.7 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 1082.4 mg, Sugar 4.9 g
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.
CHICKEN PICANTE
My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.
PICANTE MARINATED CHICKEN
This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired.
Provided by LILQUIZ
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 5
Steps:
- In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
- Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 6 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 0.9 g
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