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Anyone have a recipe for picante sauce?

QBabeQBabe Posts: 2,275
edited 8:56AM in EggHead Forum
And, if you know, how does it differ from salsa...?[p]Thanks,


  • ChuckChuck Posts: 812
    QBabe,[p]The link may help. Good luck,[p]Chuck

    [ul][li]Picante Sauce[/ul]
  • Chef WilChef Wil Posts: 702
    both are the same, Salsa is sauce in mexican terms, picante is hot in mexican terms. Just different terminology used in different areas of the U.S.

  • bbqbethbbqbeth Posts: 178
    Chef Wil,[p]I always thought they were they same too.. but doesn't picante have a bit more texture?
    Did shrimp and oysters on the EGG treat to myself!

  • BlueSmokeBlueSmoke Posts: 1,678
    QBabe,[p]Most commonly here in Colorado, salsa is shorthand for "salsa cruda", that is, uncooked sauce of tomato, onion, garlic, peppers, etc. Salsa picante is a bottled sauce more on the lines of Tabasco, Franks, etc., with no chunky "stuff".[p]Ken
  • WardsterWardster Posts: 1,006
    Hey Tonia,
    I use this recipe and it's fantastic, IMHO.[p]2 Tbs finely diced white onion
    8 Roma tomatoes, about a pound, diced
    2 serrano or jalapeno chilies
    2 Tbs of finely chopped fresh Cilantro, I use more
    1 tsp sugar
    1 tsp salt
    1 Tbs fresh lime juice[p]Place onion in a strainer, rinse with hot water and drain. Combine all the stuff. If tomatoes taste acidic, add a little more sugar. This is best if it sits in fridge, much better the next day.[p]Our absolute favorite is this one...[p]Tomatillo-Avocado Salsa
    1 lb tomatillos, about 15, husked, rinsed and roughly chopped
    1 avocado, peeled, pitted and roughly chopped
    1 serrano or jalapeno, with seeds
    1 cup fresh cilantro
    2 Tbs fresh lime juice
    1 tsp salt
    put all in food processor and puree. Again, better is it sits in fridge for a while.
    This is also great on chicken![p]Hope you like them. If you try them, let me know what you think.

    Apollo Beach, FL
  • BobinFlaBobinFla Posts: 363
    Your first one is awfully close to the one that I use, but I use more onion, and don't rinse it. Sometimes I'll add a chopped up tomatillo or 2. Depending on who else is eating it, I might double the cilantro, or leave it out completely.
    I'm going to have to try the second. I'd probably put it more in the guacamolé category (whether that's where it belongs or not!)[p]Tonia,
    I usually use the terms interchangeably, but I think of salsa as using all fresh ingredients, and picante some have been cooked slightly (or more than slightly)[p]BOB

  • GaDawgGaDawg Posts: 178
    Salsa is cooked, picante is not.

  • Chef WilChef Wil Posts: 702
    store bought picante has more tomato juice, its the cheapest ingredient in the jar.........LOL

  • QBabeQBabe Posts: 2,275
    Chuck,[p]Thanks, lots of choices there...[p]Tonia

  • QBabeQBabe Posts: 2,275
    BlueSmoke,[p]Thanks...makes sense, since the picantes I've seen are much smoother than the salsas...[p]Tonia

  • QBabeQBabe Posts: 2,275
    Hi Billy,[p]I've done one very similar to the top one, but no lime juice (and now that I've seen it in yours, I don't know how could I have gone without it..!), but the bottom one is new to me and looks fantastic. I'll have to give it a try...[p]Tonia

  • QBabeQBabe Posts: 2,275

  • QBabeQBabe Posts: 2,275
    Chef Wil,[p]I'm up on my spanish, so I knew the terms also...just curious...thanks!
  • bbqbethbbqbeth Posts: 178
    Chef Wil,[p]Howdy! i guess i was thinking that the Spanish word for sauce is 'salsa'. that could be anything from spaghetti sauce to worcestershire sauce. throw in some tantalizing tidbits and you have picante ;-)
    guess that's what i get for thinking. beat ya to it! LOL[p]Quing in flooding conditions here today........

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