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.
Feingold Stage 2
No comments:
Post a Comment