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 www.cdkitchen.com.
Feingold Stage 2