Since my favorite salsa is famous for both its Picante Sauce (smooth and pourable) and its Chunky Salsa (thick and scoopable), here is a copycat recipe that hits those classic Southwest notes.
The "secret" to the flavor is the balance of vinegar, onion flakes, and finely minced jalapeños.
Ingredients
-
1 can (28 oz) Tomato Sauce (for Picante style) OR Crushed Tomatoes (for Chunky style)
-
1 small Yellow Onion, very finely minced
-
2-3 Fresh Jalapeño peppers, minced (remove seeds for mild, keep them for medium/hot)
-
2 tbsp White Vinegar (this provides the signature tang)
-
1 tbsp Dried Onion Flakes (essential for that specific "jarred" flavor profile)
-
1 tsp Sugar (to balance the acidity)
-
1/2 tsp Garlic Powder
-
1/2 tsp Salt (adjust to taste)
-
1/4 tsp Ground Coriander (optional, but adds an authentic depth)
Instructions
-
Combine: In a medium saucepan, combine the tomato base, minced onion, jalapeños, vinegar, onion flakes, sugar, garlic powder, and salt.
-
Simmer: Bring the mixture to a light boil over medium-high heat. Once boiling, reduce the heat to low.
-
Thicken: Let the sauce simmer uncovered for 20–30 minutes. Stir occasionally. This allows the fresh onions and peppers to soften and the dried onion flakes to rehydrate and thicken the sauce.
-
Adjust Texture:
-
For Picante Sauce: If it’s too thick, add a splash of water. For a very smooth Pace texture, you can give it a quick 2-second pulse with an immersion blender.
-
For Chunky Salsa: Keep it as is, or stir in a few tablespoons of diced fresh tomatoes at the very end.
-
-
Cool: Remove from heat and let it cool completely. The flavors actually improve significantly after chilling in the refrigerator for a few hours (or overnight).
Pro-Tips for the Taste
-
The Heat Level: they uses "specially bred" jalapeños. To mimic their Medium, use 3 jalapeños with seeds. For Mild, use 1 jalapeño with no seeds and add a bit of green bell pepper for flavor without the burn.
-
Storage: This will stay fresh in an airtight jar in the fridge for up to 2 weeks.