Chili’s Salsa

Chili’s Salsa is the easiest recipe ever.  Mix a few ingredients into a food processor or blender and you’ve got a fresh salsa minus all the preservatives you’d get if you were pouring it from a jar. Try adding fresh tomatoes,  fresh jalapenos,  fresh garlic, cilantro, lime juice or serve it just the way it is. I like XOCHiTL tortilla chips for dipping because they’re extra thin and crispy. You can find them at Publix.

Chilis Salsa

1 14 1/2 ounce can rotel tomatoes
1 14 1/2 ounce can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup onions (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

1. In food processor place jalapenos and onions.  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 blend and enrich the flavor.

2. Serve with your favorite thin corn tortilla chips.


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