Simpletexassalsa Recipes

FRESH TEXAS SALSA

Steps:

• Use a food chopper to chop everything up fine.
• Serve immediately or keep for a day in the refrigerator.

NO JOKE TEXAS SALSA!

Steps:

• Boil romas until the skins start to pop, or are easily removed.
• Chop onion, jalapeños, set aside.
• Roast poblano on grill or burner ( for a hint of smokiness).
• In a large blender add canned tomatoes first then all other ingredients.
• Pulse blend to desired consistency.

TEXAS STYLE SALSA

Steps:

• Chop jalapeno and onion in food processor until chopped but not pureed.
• Add diced tomatoes, garlic salt, black pepper, cumin, and chili powder and blend for a few seconds more.
• I like a lot of garlic so you might want to add more for your taste.
• Serve with tortilla chips or on baked potatoes for a low fat alternative to butter.

TEXAS HOMEMADE SALSA

Steps:

• 1. To remove the skin easily, make a small slit in the tomato, maybe an inch or so. Drop them in boiling water for 1-2 minutes or until you see skin draw apart where the slit was made. Remove tomatoes from water and place in ice water to stop the cooking process.
• 2. In a food processor, add all the other ingredients except tomatoes and pulse until you get them the consistency that you want them. I did not want large chunks so I let the processor run until they were pureed.
• 3. Add tomatoes to the mixture and pulse until all is combined. I think a little chunkier with the tomatoes is better but it is all a matter of choice. Add salt and lime juice to your liking. Chill and serve with chips!