Chili's Salsa Recipe - Cooking Index
Chili's Salsa Recipe - Cooking Index
You can easily double the recipe by using the larger 28-ounce cans of diced tomatoes, and just doubling all the other ingredients. Use it as a dip for tortilla chips or plop it onto any of your favorite dishes from eggs to taco salads for that extra special chain restaurant zing.
Courses: Sauces| 1 | Diced tomatoes - (14 1/2 oz) | |
| 3 tablespoons | 45ml | Canned diced jalapeños |
| 1 tablespoon | 15ml | White vinegar |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Cumin |
| 1/4 cup | 15g / 0.5oz | Thinly-sliced Spanish onion |
Combine diced tomatoes, jalapenos, vinegar and spices in a food processor. Run food processor on high speed for just a few moments until the tomatoes have been nearly pureed, yet still chunky. The jalapeños should be chopped into visible minced bits. Be careful not to over-process.
Pour the mixture into a bowl and add the sliced onion. Stir well, cover and store overnight for the flavors to properly develop.
This recipe yields 1 1/2 cups.
Source:
Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com
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