Ilas Salsa Recipes

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CHILI'S SALSA



Chili's Salsa image

Make and share this Chili's Salsa recipe from Food.com.

Provided by JustaQT

Categories     Sauces

Time 5m

Yield 4 Cups, 32 serving(s)

Number Of Ingredients 7

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

Steps:

  • In food processor place jalapenos and onions.
  • Process for just a few seconds.
  • Add both cans of tomatoes, salt, sugar, and cumin.
  • Process all ingredients until well blended but do not puree.
  • Place in covered container and chill.
  • A couple of hours of chilling will help blend and enrich the flavor.
  • Serve with your favorite thin corn tortilla chips.

CHILI'S SALSA RECIPE



Chili's salsa recipe image

This is our favorite way to make Chili's salsa recipe at home. We have experimented with it, and this is as close to their recipe as we have gotten. We love it.

Provided by Renee' Groskreutz

Categories     Condiment

Time 10m

Number Of Ingredients 10

1 15 oz can of whole peeled tomatoes
1 can of rotel tomatoes with green chilies
¼ jalapeno
⅓ small yellow onion
1 ½ t garlic salt
¾ t salt
1 garlic clove
½ t cumin
½ t sugar
1 lime

Steps:

  • Juice the lime
  • Add the jalapeno, onion and garlic to a food processor. Pulse for 10 seconds.
  • Add in all other ingredients and process to mix. Do not puree. It is OK to have a slightly chunky salsa.
  • Pour into a container with a lid and chill in the fridge.
  • Serve with your favorite tortilla chips.

SALSA MACHA



Salsa Macha image

Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's also incredibly versatile, adding texture and depth to everything it touches, from tacos and fried potatoes to poached eggs or a simple bowl of noodles with herbs. Once you've made it once, feel free to adjust the ingredients to suit your taste, playing with the chile varieties, or swapping in different seeds or nuts.

Provided by Tejal Rao

Categories     condiments

Time 30m

Yield About 3 cups

Number Of Ingredients 10

2 cups grapeseed oil
8 dried ancho chiles, stems and seeds removed
4 dried morita chiles, stems and seeds removed
2 dried chiles de árbol, stems and seeds removed
6 garlic cloves, peeled and sliced
2/3 cup roasted peanuts
2 tablespoons white sesame seeds
1 tablespoon rice wine vinegar, white wine vinegar or white vinegar
1 teaspoon light brown sugar
Sea salt, to taste

Steps:

  • In a large, heavy skillet, heat the oil over medium. Add all the chiles, turn the heat down to low, and fry, stirring often, until the chiles are puffed all over, about 8 minutes. Using a slotted spoon, transfer the chiles to a bowl.
  • Add the garlic to the oil and cook over low, stirring often until toasted, dry and golden brown, about 4 minutes. Using a slotted spoon, transfer the garlic to the bowl with the chiles.
  • Add the peanuts and sesame seeds to the oil and fry for 5 minutes more, or until very lightly browned. Add the vinegar and sugar, and let the vinegar completely evaporate, about 1 minute.
  • Turn off the heat, add the chiles and garlic back to the skillet and stir to combine. Allow the entire mixture to cool in the pan, about 15 minutes.
  • Once cooled, transfer the mixture to a food processor. Blend until the nuts and chiles are finely chopped, stopping before any ingredient starts to become a paste. Season to taste with sea salt. Pour into jars and use immediately, or keep refrigerated for up to 1 month.

ILA'S SALSA



Ila's Salsa image

This salsa is a bit different in that you blacken the onions before adding them to the mix. Ila says they have this salsa in the fridge almost all year and that is KICKS @$$!!

Provided by Hill Family

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 large white onions
1 -2 jalapeno
1 (14 ounce) can tomatoes, chopped
1 (4 ounce) can green chilies, chopped
1 teaspoon salt
1/2 teaspoon pepper
cilantro

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!**.

Nutrition Facts : Calories 62.6, Fat 0.3, SaturatedFat 0.1, Sodium 590.8, Carbohydrate 14.6, Fiber 2.9, Sugar 7.4, Protein 2.2

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