Sunday, June 3, 2012

Salsa – Chili’s

This is a mock Chili’s restaurant salsa recipe.  It does taste very similar.  We love it.  It is a little spicy, just like Chili’s.  If you want it less spicy, use just 1 TB of jalapenos instead of 1 TB plus 1 tsp. 

14 ½ oz can of tomatoes and green chilies

14 ½ oz can whole peeled tomatoes plus the juice

1 TB jalapenos plus 1 tsp (the 1 tsp is optional) (canned, diced, not pickled)

¼ cup diced onion

¾ tsp garlic salt, or more to taste

½ tsp cumin, or more to taste

¼ tsp sugar, or more to taste

Place onions in a food processor.  Take out and measure out ¼ cup.  Put ¼ cup back in the food processor and add the jalapenos and process for just a few seconds.  Add both cans of tomatoes, garlic salt, sugar, and cumin.  Process all ingredients until well blended, but do not puree.  Place in a covered container and chill for a couple of hours to allow the flavors to develop. 

Serve with organic corn tortilla chips.  We like Xochitl chips from Woodman’s or Whole Foods.  Tostitos are not truly GF. 

I always make this for parties and everybody loves it.

*I got this recipe from

Feingold Stage 2

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