Chili's Salsa Recipe!

• 1 14½ oz. can Ro-Tel
• 1 14½ oz. can whole peeled tomatoes (do NOT drain)
• 1½ tbsp. finely diced raw jalapeno (include seeds only if you want your salsa to be hot!)
• ¼ cup diced onion
• ¾ tsp. garlic salt
• ½ tsp. cumin
• ¼ tsp. sugar

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1. Place jalapeños and onions in a food processor or Magic Bullet and run for approx. 5-10 seconds.


2. Add Ro-Tel, tomatoes, sugar, and cumin.


3. Process all ingredients until thin, but not completely pureed. (Just think of the consistency of Chili's Salsa and aim for that.)


4. Place in a covered container and chill for two hours.


5. Serve with thin, warm tortilla chips.


6. Enjoy!

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Salsa History and Salsa Facts

Salsa is a delicious sauce, which can be raw or cooked. It usually contains chilies, tomatoes, and spices and salsa has been made since the days of the Incas and other ancient civilizations throughout Central and South America. Europeans discovered salsa recipes in the 1500s in the New World and it was the Spanish conquistadors who first found these sauces in Mexican village markets. Indigenous Americans had tomatoes, chilies, spices and other ingredients at their disposal and these ingredients were unknown to the Europeans back then.

Salsa is believed to have been enjoyed with all kinds of dishes, rather like it is today. Legend has it that Aztecs awaited the conquistadors with boiling pots of tomatoes, onions and chilies, with the idea of serving up the Spanish as the main course! Today, tortilla chips would be a more fitting accompaniment to the salsa.

These recipes are some of the most popular items in my entire Chili's series, and now they are yours!

Ingredients

1/2 C. Diced Onions

1/2 C. Diced Tomatoes

2 Tbsp. Chopped Cilantro

Directions

Diced Jalapeno to taste, no seeds.

Dice both tomatoes and onions.

Chop cilantro, and add enough diced jalepeno seeds to suit your desired hotness.

Mix together, and serve

Servings:
Servings Size 8

* 4 avocados
* 1/2 cup pico de gallo
* 1 -2 ear corn
* 1 -2 whole jalapeno
* 3 tablespoons lime juice
* 4 teaspoons cilantro
* 2 teaspoons salt
* Cotija cheese (for garnishing)

Directions

Husk and wash corn, then deep fry for 1 minute.

Wash jalapeno(s) and deep fry for 1 minute.

Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.

Remove corn kernels from cob and measure out 1 cup of kernels.

Finely chop jalapeno(s) after removing stem.

In a large bowl, mash the avocados.

Mix in pico de gallo, fire-roasted corn kernels, jalapenos, lime juice, cilantro, and salt.

Garnish with grated cotija cheese and serve with tortilla chips and salsa.

Enjoy!