I had lots of garden tomatoes and peppers to use, so I was looking for a great salsa recipe. Olivia, who posts on here quite often, recommended this one and it is AWESOME!! Especially since I’ve always been a huge fan of Chili’s salsa… not so much the rest of their menu.
Super easy and makes a ton… so stock up on your favorite chips and make it a Mexican week for your menu so you don’t have to throw any away!
Enjoy!
Ingredients:
2 cans (14.5 oz each) whole tomatoes, drained
3-4 canned, whole jalapenos
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juice
Directions:
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.
Tips from a Kitchen of Reality:
- I used fresh tomatoes instead of canned. Threw a close guess for the amount it called for in cans into the blender because I was too lazy to chop and go for an exact measurement. Turned out fine.
- While I know that Chili’s salsa is chopped very fine… I tend to like a little chunk to mine, so be careful in your blending.
- Also, not all peppers are alike. So add them one at a time and taste between. I like spicy so I used 6 or 7.
***Original recipe from http://www.sixsistersstuff.com***
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