chowhound
New member
Taco, enchilada, salsa, picante... they all seem to overlap somewhat.
I have a recipe that calls for picante and enchilada sauce, so I googled the difference, which led me to more comparisons between picante and salsa rather than what I wanted to know. It seems picante is considered hotter. At least that was the gist of the answers. What say you? Can someone differentiate the subtle differences betwen these sauces? And... is ro-tel considered a picante? It's got diced tomatoes, chilies and spices... What if I were to take a stick blender to picante, does that make it enchilada or taco sauce? The physical difference that I saw seemed to show enchilada sauce as being smoother than picante, but is it also that much different in taste?
I have a recipe that calls for picante and enchilada sauce, so I googled the difference, which led me to more comparisons between picante and salsa rather than what I wanted to know. It seems picante is considered hotter. At least that was the gist of the answers. What say you? Can someone differentiate the subtle differences betwen these sauces? And... is ro-tel considered a picante? It's got diced tomatoes, chilies and spices... What if I were to take a stick blender to picante, does that make it enchilada or taco sauce? The physical difference that I saw seemed to show enchilada sauce as being smoother than picante, but is it also that much different in taste?