Eilas Salsa Recipes

Steps:

• In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses.
• Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos.

Steps:

• Put everything in the blender or food processor and blend.
• Cover and refrigerate until ready to serve.
• This salsa recipe tastes great with lime-flavored corn chips.

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

Steps:

• Slice the onion into 1/2 inch thick slices. Cook on grill till nicely blackened.
• Place all ingredients including onions in food processor or blender. Process till semi smooth or desired consistency.
• Garnish with cilantro and serve with tortilla chips.
• **You can also add crushed red pepper to amp the heat!**.