Salsa Picante Recipe

1. 1

   Heat butter in skillet.

2. 2

   Cook minced onion and minced green pepper till glazed.

3. 3

   Add in minced tomatoes, tomato paste, 1 (6 ounce.)

4. 4

   can water, garlic salt and chili piquins.

5. 5

   Stir and taste.

6. 6

   Cook for 15 min, add in more water if it becomes too thick.

7. 7

   Keep in refrigerator for 2 weeks.

8. 8

   Try it on scrambled Large eggs, for Large eggs ranchero, on tacos, with tostitos.

9. 9

   Can be added to melted cheese to make delicious chili con queso.

* Per serving · 4 servings · Values may vary.

No additional tips available.