Sunday, January 27, 2008

Hot-cha-cha!


The hubby and I enjoy chips and salsa - BUT... I really haven't found a store bought salsa that we like. They all are just too chunky for our taste. My friend, Jess, once said she really liked the Chili's restaurant salsa, so I googled for a knock-off recipe and found one!

And really, when you make your own salsa, you can make it as thick or thin as you like, as spicy or mild as you like - so it's perfect.

CHILI'S SALSA
Source: Recipezaar

1 14.5 oz can tomatoes and green chili's (Rotel) (I used 2 small cans then weighed the contents to get 14.5 ounces)
1 14.5 oz can whole peeled tomatoes (plus juice) (I could only find a 28 oz can so I took each tomato, deseeded them, then weighed them and added the juice from the can until I got 14.5 ounces)
4 teaspoons jalepenos (canned, dicked - not pickled (I get jarred diced jalepenos by Cento - and of course I added waaaaay more than 4 teaspoons)
1/4 cup diced yellow onion (I use vidalia onions)
1/2-3/4 teaspoon garlic salt (I used 3/4 tsp)
1/2 teaspoon cumin
1/4 teaspoon sugar
-----
1. In food processor place jalepenos and onions and process for just a few seconds.
2. Add both cans of tomatoes, garlic salt, sugar and cumin.
3. Process by pulsing until you reach desired consistency.
4. Refrigerate a few hours to help blend and enrich the flavor.
Note: I also added about a 1/2 to 1 teaspoon of regular table salt.

1 comment:

MrsPresley said...

ha, we are opposites... i love my salsa super chunky!