Experiment #2 - Salsa

I have to be careful here because everyone has their own idea of what a good, traditional salsa is. No offense to anyone but this is what I want when I go to a restaurant.

This is not a chunky salsa (to me, that belongs in the pico de gallo/picatante sauce category), this is not a fruity salsa (that's a California tradition....love it but it's not what I'm talking about here).

Here, in the Houston area, when you go to a mexcan restaurant you are generally given a chunky salsa to dip with your tortilla chips. If you go to a traditional taqueria, you don't get chips and salsa. You do get a delicious sauce to slather on your entree with the added benefit of being delicious on your chips. This is the recipe, tried a million ways until I got it right.

2 14.5 oz. cans of tomatoes ith jalapenos
1/4 - 1/2 can of water (depending on how thick it gets while cooking)
2 garlic cloves, minced
1/2 medium onion, chopped
1 large jalapeno
1 tsp. garlic salt
juice of 1/4 lime

Combine all ingredients in a saucepan and cook for about 30 minutes (until onions are soft). Puree.


I've roasted my tomatoes, I've roasted the garlic, I've roasted everything. I've made this as gourmet as gourmet gets. Nothing is better than just the most basic simple method. Same goes with tomatillo salsa.

Tomatillo Salsa...did a big experiment on this about a year ago and wish I had posted back then. Roasting is so not necessary.You do not need to roast the tomatillos. We put this to a taste test and no one could tell the difference.


I hope I'm not offending anyone and keeping it simple for everyone else.