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Salsa Picante -- a spicy condiment made with cooked veggies. Great to serve with any Tex-mex dish.


2 cup

Total time

30 minutes


  • supermarket roast chicken, approximately 200g once shredded (Diced - (from a 15oz can of diced tomatoes))
  • supermarket roast chicken, approximately 200g once shredded (Canned)
  • 1 red onion (- small, chopped)
  • 1 green bell pepper (- small, diced)
  • 2 jalapenos seeds (- removed and diced small)
  • 2 cloves garlic (- , finely minced)
  • 1 tbsp white vinegar
  • to taste Salt (Coarse)


  1. In a medium saucepan, heat 1tbsp oil over medium heat. Add the onion, garlic, bell pepper, jalapenos and cook stirring occasionally, until onion is soft, about 4~5 minutes.
  2. Next add the diced tomatoes, tomato sauce, vinegar ans season with salt. Bring to a rapid simmer.
  3. Cook, stirring occasionally, until the mixture thickens slightly and the vegetables are tneder, about 5 minutes.
  4. Check the seasoning and adjust by adding more vinegar and/ or salt.
  5. Store in the refrigerator in an airtight container for up 1 week.
  6. View the recipe instructions at Cook's Hideout

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