Homemade Salsa Pecante (also known as hot salsa) is a vibrant and flavorful Mexican sauce that’s perfect for pairing with chips, tacos, grilled meats, or even as a topping for eggs. Salsa pecante is typically made with tomatoes, chiles, and fresh herbs, with the level of heat adjustable depending on the type and amount of chilies used. Here’s a simple, traditional recipe for a delicious homemade salsa pecante:
Ingredients:
- 4-5 medium ripe tomatoes
- 1-2 fresh jalapeños (or other chili peppers like serrano, habanero, or poblano depending on desired heat)
- 1 small onion, roughly chopped
- 2 cloves garlic, peeled
- 1 tablespoon olive oil (or vegetable oil)
- 1 tablespoon lime juice (freshly squeezed)
- 1/4 cup fresh cilantro (loosely packed), roughly chopped
- Salt, to taste
- Pepper, to taste
- Optional: 1 teaspoon sugar (to balance acidity if needed)
Instructions:
Step 1: Roast the Vegetables (Optional but adds great flavor)
- Roast the tomatoes: Heat a skillet or griddle (comal) over medium heat. Place the tomatoes in the skillet and cook, turning occasionally, until the skin is blackened and blistered (about 5-7 minutes). You can also use a broiler or grill for this step.
- Roast the peppers, garlic, and onion: At the same time, place the jalapeños, onion, and garlic on the skillet (without oil) and cook until charred and softened, about 5-6 minutes. The garlic may cook faster, so keep an eye on it. This step gives the salsa a smoky depth of flavor.
Step 2: Blend the Salsa
- Peel the tomatoes: Once the tomatoes have cooled enough to handle, peel off the charred skin. If you prefer a chunkier texture, you can skip peeling, but removing the skin will give the salsa a smoother consistency.
- Blend the salsa: Add the roasted tomatoes, jalapeños, onion, and garlic into a blender or food processor. Pulse until the salsa is smooth or to your desired consistency (chunky or smooth).
- Add fresh ingredients: After blending, add the cilantro, lime juice, salt, and pepper. Blend again for just a few seconds until well mixed.
Step 3: Adjust Flavor and Consistency
- Taste the salsa and adjust the seasoning. If it’s too acidic, add a pinch of sugar to balance it out. If it needs more heat, blend in more fresh or roasted jalapeños or chilies.
- If the salsa is too thick, you can thin it out with a small amount of water or a little more lime juice.
Step 4: Serve
- Serve your salsa pecante fresh with tortilla chips, tacos, grilled meats, or any other dish that could use a burst of heat and flavor.
Tips:
- Adjust the heat: You can control the heat level by adjusting the number and type of chilies you use. For a mild salsa, opt for poblano peppers or mild jalapeños. For extra heat, add more serrano or habanero peppers.
- Roasting tip: Roasting the tomatoes, garlic, and chilies will add a smoky depth of flavor, but you can also make a raw salsa by blending the ingredients without roasting for a fresher taste.
- Storage: Salsa pecante can be stored in an airtight container in the refrigerator for up to 3-5 days. It may even improve in flavor as it sits.
This Homemade Salsa Pecante is a simple and versatile salsa that brings out the best in Mexican dishes. Enjoy the tangy, spicy flavor!