During one of my trips to Texas, I enjoyed foods from many Tex-Mex and Mexican restaurants. I don’t know about everyone else, but my first impression of how good the food will be is based on how good the salsa and chips are! Tex-Mex salsa is slightly different from the salsas that I grew up eating. A lot of times, they are prepared with canned tomatoes instead of fresh. The key to making those canned tomatoes taste good is the right amount of heat, seasoning and acid. My friend Sue and I entered a chili contest and just for the fun of it I entered my Texas version of salsa into the contest. I won a first-place trophy!! What a great surprise!
Here is my recipe for a quick Texas Tomato Jalapeño Salsa:
Yields up to 7 cups of salsa
2 large cans (28 oz. in total) Hunt’s whole tomatoes
1 cup La Costeña pickled jalapeño slices (with the brine)
1 cup grilled white onions
Large handful chopped cilantro
Juice of 1 lime (or 3 key limes, since I do prefer the flavor of key limes!)
2 tablespoons granulated garlic
1/2 tablespoon pepper
Salt to taste
This salsa improves with age. Keep stored in the coldest section of the refrigerator. Just serve what you think you will need.
1. Combine all of the ingredients in the blender or food processor and pulse until you reach the texture that you like. Some of us like it a little more smooth or chunky.
2. Transfer salsa to serving bowl and let sit for 30 minutes. I came up with this recipe a couple of winters ago when fresh tomatoes were sooo expensive, but could not live without my salsa!! Store in airtight containers and keep refrigerated. Keeps for 10 days.
Note: For a variation of the salsa, you could add chipotle peppers in adobo instead of pickled jalapeños… good, smoky, spicy flavors!