Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, poquito picante hot sauce by boca de fogo. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Poquito Picante Hot Sauce by Boca de Fogo is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Poquito Picante Hot Sauce by Boca de Fogo is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have poquito picante hot sauce by boca de fogo using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Poquito Picante Hot Sauce by Boca de Fogo:
- Prepare 2 1/2 cups fresh tomatoes, diced
- Prepare 1/2 medium white onion, chopped
- Make ready 1 large habanero pepper, chopped
- Make ready 1 large serrano pepper, chopped
- Get 2 cloves garlic
- Get 1/4 cup fresh cilantro, chopped
- Get 1/2 Mexican or Persian lime, juiced
- Get 2 tbs olive oil
- Get 1/2 tsp cumin
- Get to taste Salt
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.” Make your own picante-style sauce at home with this recipe, with fresh tomatoes, spicy jalapenos, tangy apple cider vinegar and more. I use this sauce on practically everything. Can be served as a sauce or a salsa. Because we have a nice new big batch of PICANTE SAUCE in the fridge.
Steps to make Poquito Picante Hot Sauce by Boca de Fogo:
- In a blender, add tomatoes, onion, peppers, garlic, cilantro, and lime juice and blend until fairly smooth.
- Heat olive oil in a medium pot on medium heat. Add the salsa mixture slowly as not to spatter. Add cumin and maybe 1/2 tsp sea salt or to your taste.
- At medium-high heat, bring to a boil. Reduce to low and simmer 15 mins.
- Remove from heat and let cool for about 15 mins. Taste and add salt if necessary.
- Pour into air-tight container or squeeze bottle (just like in the taco shops!) and refrigerate until cold and has had a chance for the flavor to develop.
- You can use it as soon as it’s chilled but it will be at it’s best after a couple days. ENJOY!!
This is one of my very favorite sauces to keep around. Although Mexixcan restaurants refer to it as chips and salsa, it is also called salsa roja or salsa de mesa. Salsa roja means red sauce and salsa de mesa translates to table sauce. The actual sauce is made from a blend of fresh plum tomatoes, onions, cilantro and serrano peppers. T he Story Behind the Flavors Fogo de Chão Brazilian Steak House.
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