Oh, how I love salsa. We eat a lot of Mexican food around here, so it goes in everything. I really like to slow cook chicken in salsa and chicken broth, it makes it incredibly easy to shred and flavors it perfectly for tacos, burritos, chicken nachos… Like I said, we eat a lot of Mexican food.
And hey, there’s some football game happening Sunday, and chips and salsa are always a crowd pleaser!
This recipe is one I’ve been making for a while. I like thinner bases in salsas, and this consistency is perfect. It’s also nice and spicy. The original recipe recommends a whole jalepeno in addition… but that is some serious heat. And I even like heat.
Start by chopping up the onions, celery, jalapeño, 1/4 pound tomatoes, and cilantro.
I decided that I wanted to be able to put in my contacts the next morning, so I used my food processor for the jalapeños.
Bring a large saucepan of water to a boil. Drop the remaining 6 pounds of whole tomatoes into the boiling water for no more than 30 seconds and drain. The skin should be nice and loose. I usually manage to scald myself during this process, so please be careful!
Peel the skin off those tomatoes and return them to the saucepan to crush them. You can use whatever method you like- I generally use some combination of a fork and wooden spoon, but I don’t have a masher. Hint, hint, Mom 😉
Throw the chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper, and cumin. Whip the mixture with a whisk until it’s the consistency you like. The longer you whip, the thinner it will be.
Bring to a boil and add the onions, jalapeños, and cilantro. Boil until the onions are soft and it’s reached the consistency you like.
You could make tons of this and can it, but I just let it cool and stored it in a tupperware container in the fridge.
Yum! And as I said before, the flavor and consistency of this salsa is perfect for cooking chicken in the slow cooker. Literally all you need is a half cup of this salsa and a cup of chicken broth. Let it cook for at least 4 hours on high or 6 hours on low and it’ll shred super easily. Perfect for any Mexican dish with shredded chicken!
Restaurant Style Salsa
Modified from AllRecipes
Bring a large pot of water to a boil. Place the 3 pounds of tomatoes into the pot for no more than 30 seconds- just until the skin loosens. Drain, peel, and return to the saucepan to crush. Once crushed, add the chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper, and cumin. Whip to desired consistency and bring to a boil. Add the onions, jalapeño peppers, and cilantro. Boil until the vegetables are soft and it’s reached the consistency you like.