Picante Sauce
This is a cooked picante sauce, not the fresh salsa some might expect. For a fresh salsa-type pizza sauce, use the Fresh Tomato Sauce recipe, substitute cilantro for the basil, and add a spike of lime juice.
Makes 3 cups
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 green bell pepper, finely diced
- 3 cloves garlic, minced
- 2 small jalapeño peppers, minced
- 2 cups diced canned tomatoes, drained
- 1 cup tomato sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon cumin
- 1 teaspoon chile powder
- Salt to taste
In a large saucepan, combine olive oil, onion, bell pepper, garlic, and jalapeños.
Sauté for 2 to 3 minutes until vegetables begin to soften.
Add remaining ingredients. Cook over medium-low heat, stirring often, for 30 minutes or until mixture thickens.
Remove from heat and cool slightly before using in recipes.
Vim and Vinegar
Vinegar gives many sauces and condiments their characteristic bite, and a few drops can brighten a bland gravy or bowl of beans. Experiment with fruity cider and wine vinegars, sweet balsamic vinegars, and herb-spiked vinegars when preparing sauces. Also, acidic vinegar is an excellent tenderizer and flavoring agent when used in marinades.
