Chilis Restaurant Style Mexican Salsa Recipes

Steps:

• In food processor place jalapenos and onions.
• Process for just a few seconds.
• Add both cans of tomatoes, salt, sugar, and cumin.
• Process all ingredients until well blended but do not puree.
• Place in covered container and chill.
• A couple of hours of chilling will help blend and enrich the flavor.
• Serve with your favorite thin corn tortilla chips.

Steps:

• Combine all ingredients.
• Put in a blender and precess briefly. It has only a slight texture.
• Refrigerate.

Steps:

• Pan roast with, no oil, the unpeeled garlic cloves and jalapeno peppers on medium-high until skins are darkened on all sides. About 5 minutes for the jalapenos and 8-10 minutes for the garlic.
• Peel garlic and add to food processor with jalapeno and onion. Process until ingredients are finely minced. (de-seeding the jalapenos or only using one will result in a medium heat salsa).
• Add all remaining ingredients (tomatoes, cumin, cilantro, lime juice, and salt) and process until smooth.
• Cool for one hour in refrigerator prior to serving.

Steps:

• Place jalapeños and onions in a food processor or blender and run on high speed for about 5-10 seconds until smooth.
• Add the un-drained can of Ro-Tel tomatoes, canned tomatoes, garlic powder, salt, cumin, sugar and cilantro to food processor or blender.
• Process by pulsing all ingredients in food processor or blender until thin and slightly chuck free, but not completely pureed.
• Place in a covered container and chill for about an hour.
• Serve with warm tortilla chips or as a Mexican style sauce for your favorite dish.
• Makes about 2 cups.