Salsa – Chili’s

This
is a mock Chili’s restaurant salsa recipe. 
It does taste very similar.  We
love it.  It is a little spicy, just like
Chili’s.  If you want it less spicy, use
just 1 TB of jalapenos instead of 1 TB plus 1 tsp. 

14
½ oz can of tomatoes and green chilies

14
½ oz can whole peeled tomatoes plus the juice

1
TB jalapenos plus 1 tsp (the 1 tsp is optional) (canned, diced, not pickled)

¼
cup diced onion

¾
tsp garlic salt, or more to taste

½
tsp cumin, or more to taste

¼
tsp sugar, or more to taste

Place
onions in a food processor.  Take out and
measure out ¼ cup.  Put ¼ cup back in the
food processor and add the jalapenos and process for just a few seconds.  Add both cans of tomatoes, garlic salt,
sugar, and cumin.  Process all
ingredients until well blended, but do not puree.  Place in a covered container and chill for a
couple of hours to allow the flavors to develop. 
Serve with organic corn tortilla chips.  We like Xochitl chips from Woodman’s or Whole
Foods.  Tostitos are not truly GF. 

I
always make this for parties and everybody loves it.


 
*I got this recipe from www.cdkitchen.com.

Feingold Stage 2


Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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