thought i would share my famous salsa recipe. Devils Batch Salsa: 1 large can of whole peeled tomato 2 cans of rotel (heat level is up to you) Limes, Fresh Garlic, Salt, Onion, Cilantro i use a quarter of a large white onion, 4 limes, 1 bundle of fresh cilantro, and about 8 cloves of garlic. You can also use fresh jalepeno's if you like heat. remove the cilantro from the stem, and chop it until it is fine. remove skin from garlic and chop it until it is fine. same with 1/4 onion. Put the can of tomato in a food processor, add the 2 cans of rotel, squeeze in the 4 limes, and add all of the previous ingredients (garlic, cilantro, onion, jals if you like) blend in the processor, and then salt to taste. enjoy
The best salsa I've ever had, hands-down, was some that a former student's mother would make. He gave me a huge jar of it for Christmas the year I taught him, then he smuggled another into school on the last day of school (we don't let them bring anything with them on the last day) for me. They seriously should've sold it.
I'm down for anything that give me an excuse to use my food processor. I should probably invest in a juicer though.
Will this be "soupy" or still a bit "chunky" after you process. My daughter is the "chip and dip queen", we're always looking for something new to try. thanks.
There is a restaurant here in South Florida called Mariachi's and it's the best salsa I have ever had.
if you want it soupy blend the rotel in the food processor with the rest of the tomoato, if you dont want it soupy, just add the rotel after you have blended the rest. just toy with it and you can pretty much make it to your own liking.
The salsa that mom made was very course and not chunky, which is why I liked it. I don't like to bite into chunks of onion/peppers--but these were really blended. She also had a strong citrus component to hers. I'm thinking both lemon and lime.
