Thursday, July 16, 2009

Salsa

There is nothing "quick" about this recipe, but it is so good it's worth the effort. And sometimes, the chopping, slicing, dicing is kind of meditative. I love Chili's Salsa. There are several websites that have "copy-cat" recipes so I went to one of them and found a recipe that was supposed to be like Chili's salsa.

Ack!

So then I started playing around and modifying that recipe and have come up with something that's pretty close and pretty darned good. My family loves this!


1-14.5 oz can of tomatoes with green chilies (If you like it spicier you an use the kind that has diced jalapenos)

1-14.5 oz can of whole peeled tomatoes plus the juice

1 Tablespoon jalapenos (canned, diced, not pickled) PLUS
1 teaspoon jalapenos (canned, diced, not pickled) - I actually use 2 Tablespoons and then some juice thrown in too - my family likes it spicy

1/4 cup diced onion (I usually go a little more than this)

4-5 cloves garlic chopped or pressed (it just depends on the size of the clove and your personal preference)

3/4 teaspoon garlic salt (to taste)

1/2 teaspoon cumin (or more to taste)

1/4 teaspoon sugar (to taste)

1/2 teaspoon salt (again, to taste, my family prefers a little more)

1/2 teaspoon chopped chives (again, I use a little more)

1 teaspoon fresh, chopped cilantro (the dried kind is fine too, the fresh just looks pretty floating around in there)

Directions: I slice the onion real thin, then chop. I put in a small food processor because I like it pretty fine - I don't like onion so if I can get it almost purified I can eat it. LOL. I add the jalapenos (I make this a lot so I actually buy the jars of diced jalapenos). Mix together in the food processor until well combined.

In large food processor dump in the cans of tomatoes, add the onions and jalapenos, then add all the other ingredients and process until well blended and until the tomatoes are the consistently that you like. This is gonna sound crazy, I know, but my family doesn't like tomatoes. We just don't like the texture so I blend this salsa until the tomatoes are pretty liquid.

A couple of hours chilling will help the flavors to develop.

Serve with tortilla chips or use as a salsa on tacos, burritos, whatever.

Let me know if anyone tries it or has a variety of this they'd like to share. Enjoy!

Have a great Thursday...one more get-up for this week!
Peace and Love,
Alannah

2 comments:

Liza said...

My friend uses almost the same recipe, but she adds a little lime juice to the salsa before serving. Kind of gives it a little kick and seems to keep it fresh longer.

Alannah Lynne said...

What a great tip, Liza! I'll add that the next time I make it. Thanks!