2 green onions, diced 2 ripe tomatoes, diced 1/2 teaspoon salt 1/2 teaspoon black pepper 1 dash Tabasco sauce 1 can (14 ounce size) stewed tomatoes
Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture.
Add Tabasco to taste.
Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months.
Recipe Source: Insider's Recipes For Brand Name Foods
94 calories, 3 grams fat, 17 grams carbohydrates, 3 grams proteinper serving. This recipe is low in fat.
This was ok but I didn't care for the consistency. Maybe keep the fresh tomatoes out before pureeing and then add it back to the pan and heat the puree with the added fresh tomatoes? I think it was the consistency of the stewed tomatoes that I didn't like. Perhaps if you have to use some canned then regular diced would be better. I don't recall Chi Chi's salsa having any of the large goopy pieces of stewed tomatoes in it like that.
Apr 7, 2006
it was excellent as if you got it from chi chi's it's just that good
Jun 28, 2004
stanky2 Member since: June 28, 2004
This Chi Chi's salsa recipe listed for the 'hot' salsa is not correct. Well perhaps it is right for the jarred stuff, but what they serve in the restaurant does not have any stewed or otherwise cooked tomatos. It's all fresh crisp veggies - my guess is that it's diced tomato, diced onions, lots of celantro (no doubt in their recipe, but not in this one) real peppers (maybe some tobasco) and salt, no pepper. I imagine that the recipe here is close to the mild salsa, but wouldn't even visually resemble the hot from across the room.
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