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Michael in Phoenix

My take on PW's "Restaurant Style Salsa". Her recipe is quite good, but I added...

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Joined: Dec 9, 2005


Posted to Thread #27522 at 6:06 pm on Apr 9, 2015

...two fresh poblano (ancho) chiles, roasted, peeled, stemmed and seeded. A little more garlic, too.

This is really good, basic salsa. It tastes as good as the best restaurant salsa here in the southwest, I think.

Red Tomato Salsa

1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (diced tomatoes and green chiles)
1/4 cup chopped onion
3 cloves garlic, small chop
1 whole jalapeņo, quartered and sliced thin
2 poblano chiles, roasted, peeled, stemmed, seeded and medium diced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste)
1 lime, juiced

(Note: this is a very large batch. Recommend using a blender, or a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)

Combine whole tomatoes, Rotel, onion, jalapeņo, poblanos, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you would like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

Serve with tortilla chips or cheese nachos.



Link: PW's recipe

Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker

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