Ingredients
- See video for ingredients
Instructions
- See video for instructions
Betty responds to a viewer request by getting a Texas chef to share his secrets to the perfect salsa. The chef is Jason, Betty's daughter's brother-in-law, who was a chef for many years in Texas, and now is manager of an upscale restaurant in Denver. If you are looking for a great salsa recipe, this one can't be beat!
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Chef Jason Salsa
1 can diced tomatoes (I used Hunt's fire-roasted diced tomatoes.)
juice from 1/2 lime
3 tablespoons chopped cilantro
1/2 cup chopped red onion
2 cloves roasted garlic, minced (I sauteed mine in a tiny amount of butter on the stove.)
1 canned pepper (I used 3/4 of a whole red pepper packed in oil from a 7 oz. jar. You may substitute chipotle pepper in adobo sauce, if desired.)
pinch of cumin
1 teaspoon salt (or less, if desired)
restaurant style tortilla chips
Put everything (except tortilla chips) into a blender and puree. If you like your salsa chunky, you can leave out the cilantro and onions and add them after everything else is blended. This is the bare minimum of everything that should be put in. Start here, and add things until it tastes the way you like it. More chipotle pepper would give more heat and smoky flavor. if you really like cilantro, you can always add more. Add anything extra in small increments, because you can always add more, but you can't take it out! Chill your salsa, and serve it with restaurant style tortilla chips! Muy bueno! Thanks, Jason for a wonderful salsa!!!
--Betty :)
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