Thursday, July 2, 2009

Chili’s Salsa

I wanted to make a quick salsa where I could use canned tomatoes (and omit the steps of chopping, seeding, roasting, etc). Jamie from I’m a Food Junkie recommended this Chili’s Salsa recipe. Watch for your tongue- this was a bit spicier than what I was expecting…. I would categorize this salsa as a Medium. This was ridiculously easy to set up, and tasted delicious and fresh! I would suggest making it the night before and allowing the flavors to marry overnight. I added minced garlic cloves, chopped cilantro, and a squeeze of lime juice to brighten the taste. Ole!

4 tsp diced jalapenos (Canned is fine) (Used diced green chiles)
¼ cup diced yellow onions
14.5-oz can tomatoes and green chiles, undrained
14.5-oz can whole tomatoes, undrained
½-3/4 tsp garlic salt (I used a heaping ½ tsp)
½ tsp cumin
¼ tsp sugar
1/2 cup chopped fresh cilantro
Fresh lime juice (1 lime)
2 garlic cloves, minced
Tortilla Chips

1. In a food processor, finely chop the jalapenos and yellow onions by pulsing several times.

2. Add the remaining ingredients (tomatoes through garlic). Process all ingredients until well-blended, but do not puree. (I pulsed 4x- don't over-process as you want some tomato chunks remaining.)

3. Place the salsa in a glass bowl, cover, and chill overnight.
4. Serve with your favorite thin tortilla chips!

Yield: 1.5 qt

Source: Recipezaar


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