Restaurant Style Texas Salsa Recipe
My husband and I were both born and raised in Texas. We don’t ride horses, we don’t wear boots, and we don’t speak with that heavy Texas twang. We do however say y’all, (a lot!) and we also LOVE our salsa. Salsa and Texas go together like chocolate and peanut butter; the perfect combination. Over the years we have tried several different jars in the stores. We've also gone from restaurant to restaurant, searching endlessly for the best salsa. In the end we found it in the least likely place, our kitchen. One day my husband came home from work raving about some salsa his co-worker made, and after some serious baking and sucking up, he returned home the next week proudly displaying the magic recipe. He has since continued to improve the recipe and, after several weeks of my begging, has agreed to let me share it with the world, well the cyber world at least. This recipe is simple, delicious, and straight from the heart of Texas. We will never buy salsa in a jar again, and neither will you once you try this out!
3 “normal” size cans of whole stewed tomatoes – (They should be around 15 oz cans, and the cheap store brand work the best. The brand names are too sweet!)
3 fresh Jalapenos
3 cloves of garlic
1/8 small onion, sliced
Fresh Cilantro (must be fresh) – to taste, I use about 20-30 little leaves
Salt to taste – a pinch to 1/8 of a teaspoon
Juice of ½ Lime (optional)
First, dry roast the jalapenos and garlic in a pan. Simply take the stem off the peppers, leave the paper on the garlic cloves, and throw them in a medium high pan with no oil. Sometimes I use a little olive oil for a milder taste. If you do it this second way, peal the garlic well first. It should take about 10 minutes or so.
Next, take the peppers and garlic off the heat, add a little olive oil in the pan, and sauté the onions. While they’re cooking, chop the stems off the peppers and throw them and the peeled garlic into the blender. Once the onions are done do the same with the onions. Add a few ounces of water and blend until the mixture is just slightly chunky.
Now, drain the tomatoes and add them to the blender. Chop the mixture (I use the “crush ice” setting) about 8-10 times. Add the cilantro and salt (if you like lime, this is where you put the juice in) and give it 4-5 more chops in the blender, at least. If you like it finer, keep going.
Finally, pour it into a bowl and let it chill for at least an hour. After that you should be good to go. It should last you a good couple of weeks, but if you’re like us, it won’t last that long!
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