I am going to share with you a top secret recipe (ok not really!). There was a restaurant where I used to live in Costa Mesa CA, called Mi Casa. Their salsa was the best. It was thick, chunky and oh so flavorful. Then the restaurant was sold and the new owners did not make it quite the same. A little while later I became friends with the original owner and guess what she shared with me……her salsa recipe. It’s great because you can make it year round. It is so delicious, versatile and I could eat a whole batch with a spoon. It is that good! The original recipe has you canning part of it and then adding to that. It is so easy I just make it fresh each time.
Ingredients: [‘diced tomatoes’, ‘jalapeno’, ‘onion’, ‘garlic cloves’, ‘cumin’, ‘sugar’, ‘garlic salt’, ‘lime juice’, ‘pepper’, ‘fresh cilantro’]
Quantity of Ingredients: [“3 (14 1/2 ounce) cans diced tomatoes (Use petite diced for at least 1 can)”,”1 -2 jalapeno (more or less depending on how hot you like it.)”,”3/4 cup onion, chopped “,”2 -3 garlic cloves, minced “,”1/2 teaspoon cumin”,”1/4 teaspoon sugar”,”1/2-3/4 teaspoon garlic salt”,”1/4-1/2 cup lime juice”,”1/4 teaspoon pepper”,”1/2 cup diced fresh cilantro”]
Number of Servings: 15
Steps: [‘In a blender or food processor place jalepenos and 1/2 cup onions. Blend for a few seconds. Add 2 cans of the tomatoes (save the petite diced), cumin, sugar, garlic salt, lime juice, pepper. Process until ingredients are mixed well. Add cilantro a bit at a time until the desired taste is achieved. I always end up adding a bit more of garlic salt, pepper or lime juice, depending on my tastes for the day. Pour from blender into a bowl and add the other can of tomatoes and the rest of the onion. You can add more onion or even some green peppers if you like. Chill for a few hours.’, ‘As the original recipe states: ” Fat free enjoy with baked tortilla chips” Thanks my dear friend Esther!’, ‘Place in Blender or food processor.’]