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My Take On Chili’s Salsa
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Description
I don’t know about you, but I can’t go into Chili’s Bar and Grill with out ordering their chips and salsa. In fact, by the time the meal comes, I’m STUFFED! But now, I can get my fill anytime, from the comfort of my home!
Ingredients
- 14-½ ounces, weight Ro-tel
- 14-½ ounces, weight Whole Peeled Tomatoes, Undrained
- ¼ cups Diced Onion
- 1-½ Tablespoon Finely Diced Raw Jalapeno, Include Seeds ONLY If You Want The Salsa To Be HOT!
- ¾ teaspoons Garlic Salt
- ½ teaspoons Ground Cumin
- ¼ teaspoons Sugar
Preparation
1. Place Ro-Tel, tomatoes, onion, jalapenos, garlic salt, cumin and sugar in blender or food processor. Blend until thin, but not completely pureed. (Think Chili’s salsa.)
2. Pour into a covered container and chill for at least 2 hours. The longer you chill, the more the flavors meld together.
3. Serve with thin warm tortilla chips, and enjoy!
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3 Comments
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seuballez on 3.8.2011
Yummo, I’m going to have to make this tonight
rivergirl10 on 3.8.2011
Oops, I didn’t realize there was a number 3. Missed that the first time I read it.
rivergirl10 on 3.8.2011
Oh yes, that is a piece of cake to make. I’m printing it as I speak. Thank you! Do you heat your chips?