As of late, all I seem to make for "salsa" is pico de gallo, so yeah, lots of knife work. However, you can make a fine picante in your blender I am sure. We used to make a great tomatillo picante in our food processor before it broke. The one problem you will have is keeping it. It will get very watery if you try to store it in the fridge for more than a few hours. I got to the point where I only made enough for the meal it was intended for. Make sure you put a fine dice to the onions first though, as I don't think the blender would handle them very well. Here is a pretty good recipe I use when I want something closer to picante than pico these days....
- 4 large tomatoes
- 10 Roma tomatoes
- 2-5 Jalepenos (depending on size)
- 2 Serrano peppers
- 2 Caribe peppers
- 1 small Pablano pepper
- 1 sweet onion
- 4 cloves of garlic
- ~1 tbsp worth of cilantro leaves
- a couple pinches of salt
- a pinch of cumin
- 1 1/2 tsp sugar
Remove the stem from the Pablano and Caribe peppers, slice in half and remove the seeds and membrane. Place in a 400 degree oven to roast until they begin to blister. Remove to cool.
Puree the Serrano peppers, garlic, and 2 Roma tomatoes (or 1/2 of one of the large tomatoes) in a food processor.
Remove the seeds from half of your Jalepeno peppers and discard. Dice the Jalepeno peppers, remaining tomatoes, onion, and all the roasted peppers.
Finely dice the cilantro and combine ALL ingredients in a large bowl. Stir well. Set aside in the fridge for 2-3 hours to stew. Remove from the fridge 20-30 minutes prior to serving.
Disclaimer: All mouths are not created equal. Adjust the quantity of seeds you leave in the recipe to suit your personal tastes. Me personally, I like it HOT. Sometimes I even leave in more seeds!!!