No Tomatoes? No Problem!

 A few weeks ago, I shared my Copycat Chili's Queso with you, and today, we are rounding out the perfect Chili's experience with a tasty make at home version of their salsa. 

I could literally drink Chili's salsa with a straw, so I am super excited to be able to have it in my own kitchen any time I want, without having to order take out!

You want to know the biggest recipe I love salsa recipes like this so much? The use of canned tomatoes. My go-to Restaurant Style Salsa recipe is the same way, and it is always a hit no matter what time of year I serve it. 

I know so many of you are enjoying your summer garden's bounty of tomatoes, but some of us aren't as lucky. Okay, so Max actually did grow a couple of tomato plants in pots this summer, and is oh so proud every time one ripens, but they are tiny, and few and far between. (We won't tell him though. Mommy is always super excited when he brings me one!) It would just take a ton to make a batch of salsa. 

But the beauty of this recipe is with canned tomatoes, you aren't at the mercy of mother nature, and you can whip it up for any Mexican night supper, even if the snow is falling! (Shudder...I don't even want to think about that yet!) 

I actually learned years ago many restaurants use canned tomatoes for their salsa, and ever since, it has become easier and easier to recreate their recipes at home. Thank goodness too, because I am a chips and salsa fanatic, and have passed that addiction onto both of my sons.

 The biggest difference in flavor in this one from others is the addition of cumin. That little hint of smokiness really sets it apart from not only other restaurant recipes, but my own. 

With the Labor Day holiday weekend coming up, and football/tailgating season (no matter how different it might look) just around the corner, this is sure to become a favorite in your house too!

 Copycat Chili's Salsa

1 (14.5 oz.) can diced tomatoes with chilies, with juice

1 (14.5 oz.) can whole tomatoes, with juice

1 small yellow onion, coarsely chopped

1/2 jalapeno pepper, coarsely chopped 

1 tsp. garlic salt

1 tsp. salt

1/2 tsp. cumin

1/4 tsp. sugar

Place all ingredients in food processor and pulse until well combined. Stir, checking for large pieces. Pulse again. Transfer to a bowl. Chill, covered, for at least 4 hours before serving. Serve with limes if desired.

 

 

Soul Food Saturday {Independence Day Edition}

With celebrations like Fourth of July; we have barbecue invites, pool parties, and family friendly gatherings full of great food. Why not bust out with a great salsa that works as a dip; and even a topping for burgers and dogs? This tomatillo salsa gives a one, two punch with as much heat as your family loves and freshness that can zest up any party food. Grab a chip and give this one a try, we're celebrating!

Happy Independence Day!

Quick Tomatillo Salsa

1 lb. tomatillos

2-3 jalapeños

Salt to taste

1 1/2 tsp. granulated garlic

1 bunch cilantro, chopped with stems

Water to cover

In a medium pot add tomatillos, and jalapeños. Cover with water. Add salt to season. Bring water to a boil and reduce heat to simmer. Simmer until tomatillos and peppers have softened. Allow to cool enough to handle. Reserve cooking liquid to the side. Remove cores of tomatillos and add to blender jar. Remove stems from jalapeños and chop. (Remove seeds now if less heat is desired) Then add peppers to blender jar. Add salt to taste and garlic. Then add 1/4 c. of cooking liquid to jar, and process until smooth. Add chopped cilantro and process until smooth.

Serve with chips, or use in your favorite pork dish. Enjoy!

Alex's Mexican Meal Part Dos

Hello again everyone! I'm so happy to be here 2 days in a row! I bet nobody else in my class can say they are featured on a blog, let alone two days in a row! I'm pretty sure I'm the only 2nd grader who has a Mommy who is a blogger! Yesterday I shared with you the Tasty Chicken Tostadas Mommy and I made from my new kids' cookbook! There were so many yummy things to choose from, I didn't know where to start, but when I chose those as my first dish, Mommy suggested we make this for the side dish and I'm so glad she did! Now Mommy will tell you when I first read "sour cream" in the recipe, I told her I didn't think I would like it. I'm not the biggest fan of sour cream, but she has learned ways to cook with it so I don't even taste it, and she promised this would be another one of those times. Plus, it had salsa in it, and I love salsa! This dip would be great at your next party, an appetizer for Thanksgiving (I'm so excited it's getting so close!), packed in your kids' school lunch or a fantastic after school snack. I love raw veggies by themselves, but when I have a delicious dip to go with them, that's even better! I hope you enjoyed my recipes these past 2 days, and be looking for me again, because I love when Mommy let's me help her in the kitchen!


Salsa Veggie Dip Adapted from Kids Get Cookin'
1/2 c. sour cream
1/2 c. mild chunky salsa
1/2 tsp. garlic salt
3 green onions, chopped, a few green pieces reserved
Assorted Vegetables

In a medium bowl combine sour cream, salsa, garlic salt and green onions. Stir well to combine. Chill until serving, at least for 1 hour.

Shared on The Country Cook Nov. 16, 2012
Shared on Make Ahead Meals Nov. 19, 2012

Dips at Very Good Recipes
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