Since I have lived in the north I have really morned the loss of good Tex-Mex food. Hot, fresh chips and salsa are hard to come by up here in Pennsylvania so I have started making my own salsa to tide me over until my next trip home to Texas. There are endless variations of salsa out there- everything from mild to super spicy, red to green, and chunky to smooth! Today’s feature is a salsa that tastes like Chili’s salsa and it is a cinch to put together. Drop everything in the food processor, blend, done. On the heat scale, this salsa is mild but if you leave those jalapeño seeds in the mix, you can really spice it up!
Salsa isn’t just for chips. Here are a few ways that I love to enjoy salsa:
- On a salad as a dressing (or mixed in ranch dressing)
- On scrambled eggs
- Topping a baked potato
- As a dip for carrot sticks
- Use as a marinade for meat
- A sauce for enchiladas
- On a pizza dough instead of marinara, topped with taco ingredients
- In a meatloaf instead of ketchup
- Pour over chicken in a crock pot and cook all day, like this recipe here.
|Chili’s style Salsa|
- 1- 14 oz can diced tomatoes
- 1- 10 oz can orginal Rotel
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
- Put all the ingredients in the base of a food processor and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste.
Recipe Source: Mountain Mama Cooks