Chili's Salsa Recipe
Chili's Salsa Recipe
14 1/2 ounces can tomatoes and green Chills (like Ro-Tel)
14 1/2 ounces canw hole peeled tomatoes plus the juice
1 tablespoon jalapenos (canned, diced, not pickled) PLUS
1 teaspoon jalapenos (canned, diced, not pickled)
1/4 cup diced onion
3/4 teaspoon garlic salt, to taste
1/2 teaspoon cumin, or more to taste
1/4 teaspoon sugar, to taste
Place jalapenos and onions in processor; process for just a few seconds.
Add both cans of tomatoes, salt, sugar and cumin.
Process all ingredients until well blended, but do not puree.
Place in covered container and chill. A couple of hours of chilling will help the flavors to develop.
Serve with your favorite thin corn tortilla chips.
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