Chili's Salsa
This is a big favorite from one of America's full-service restaurant
chains and a long-time request from the boards. It's super simple to make in
a pinch with canned diced tomatoes and a food processor. Plus 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.
14.5-ounce can diced tomatoes
3 tablespoons canned diced jalapenos
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon cumin
1/4 cup thinly sliced Spanish onion
1. 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 jalapenos should be
chopped into visible minced bits. Be careful not to over-process.
2. Pour the mixture into a bowl and add the sliced onion. Stir well, cover
and store overnight for the flavors to properly develop.
Makes 1 1/2 cups
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