Rio Brava Salsa Recipes

RIO BRAVA SALSA

Rio Brava Salsa image

From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements.

Provided by Barenakedchef

Categories Sauces

Time 12m

Yield 1 gallon

Number Of Ingredients 8

Ingredients

1 gallon crushed tomatoes in puree
3/4 cup green chili, chopped
3/4 cup pickled jalapeno pepper, chopped
1 1/4 cups white onions, chopped
2 tablespoons garlic, chopped
1 1/4 ounces fresh cilantro, chopped
2 1/8 teaspoons salt
2 tablespoons olive oil

Steps:

I used the food processor to chop up my ingredients. You may chop by hand, of course.
Mix and chill. Serve with tortilla chips.

Nutrition Facts : Calories 428.3, Fat 28.6, SaturatedFat 3.9, Sodium 6679.6, Carbohydrate 42.5, Fiber 8.5, Sugar 17, Protein 6.8

SALSA RIO GRANDE

Salsa Rio Grande image

Categories Sauce

Yield makes 2 cups

Number Of Ingredients 9

Ingredients

1 large onion, finely chopped
3 garlic cloves, minced
1 jalapeño pepper, cored, seeds removed, and finely chopped
4 medium tomatoes, chopped
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
2 to 3 dashes of hot sauce

Steps:

In a medium bowl, combine the onion, garlic, jalapeños, tomatoes, cumin, cilantro, lime juice, salt, pepper, and hot sauce.
The salsa can be stored in an airtight container in the refrigerator for up to two weeks.

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