In Real Texas we love Salsa and Chips. This is a chunky recipe that is really great with chips. Chips and salsa during the ballgame? It just doesn’t get much better than that!
I’m going to show you how simple it is to make Real Texas Salsa. I usually make a large batch, and put into smaller containers and freeze! When you thaw, there is a little more juice, but if you strain off the juice and add a little water, boil, add rice, you have a simple version of Spanish Rice. I’ll have the recipe in another post.
Tip: To remove the seeds from your Jalapenos wear gloves at all times. You can also use a potato peeler to scrape out the seeds. Video is in the recipe ‘Real Texas Stuffed Jalapenos’
Real Texas Salsa
Ingredients
1 cup finely diced Jalapenos
1 medium onion finely diced
2 garlic cloves minced
1 large package grape or cherry tomatoes finely diced
Salt and pepper to taste
chopped Cilantro is optional
1 juice from fresh lime (this actually acts as a preservative)
Directions
Mix all ingredients, except the lime juice, in a bowl and place in microwave on high for 5 minutes. Stir and cook on high for an additional 5 minutes. Add the lime juice. Chill in refrigerator overnight.
Serve with tortilla chips.
David said, “Ramona gets in the chop. chop,chopping mode and I know something good is coming out of the kitchen. We do take a break from our blogs and writing every now and then, and good Real Texas food is what we like.”
{ 18 comments… read them below or add one }
Got to be better than that stuff made in NEW YORK CITY!
A friend at work sent me this and the name on the end caught my attention. Is this the David Werst formerly known as the Big Lake Wildcat, David Werst.
I’d probably add a half teaspoon of sugar
& a dash or 2 of cumin powder — but it will be
great just as posted
Here’s my recipe, no amounts, just ingredients, amounts are to your taste.
Fresh jalapenos
fresh onion
fresh garlic
fresh or canned whole tomatoes.
chunk it in the food processor
add the juice of a fresh lime, some oil, S&P and a dash of oregano.
If you cook it, it lasts about 2 1/2 weeks, without cooking, about a week.
You can also freeze it and then heat it up.
Add fresh celantro when it’s cooled down.
I used to sell this salsa to a restaurant. I use the OMG size of canned whole tomatoes and it makes just a tad short of a gallon.
MY SALSA RECIPE:
Since salsa and chips go so well with a margarita, I mix the tequila into the salsa. First, go buy the largest bottle and best drinking tequila available. Drink a shot to test it for flavor. Peel twelve large tomakoes and chop into smallll peces. Drink another large shot of tequila to test for favor. Kchop up twelve havolina peppers into tiny peiceses. Test the flavor of the takila again. Blend the matoes and the heppers in a large bold and add a cup of the tahila, after once again tasting it for hits flaver. Two shots shud give yu and idea. Peal 6 BIG onions, chup fineely, add tu tomaters nd peapers, along with nother kup of tokila. Test tha tokila tu se if it has retained fluvor? Cook themixture for one our on lowe eat. wile kooking, finishe th buttle uf itakila. I gurontee u will luv thes solsa.
That was funny! Sounds like some of the tamale making sessions Joe David and I have participated around the holidays. Makes Ramona REAL proud to observe it all.
The tequila sounds better than the salsa! lmao!
Now David, you know when you start talking about real TEXAS foods you are going to get some differing opinions about how to make it — especially salsa. I love your blog and read it religiously, and I do not know you or Ramona, so I hope that what I am going to say will not offend either of you; but when you are talking about real TEXAS salsa do you think you ought to use words like “minced” and “finely diced”? — me neither!
Anyway, here’s my recipe:
1 fistfull of cilantro
10+ cloves of garlic
1+ inch slice of medium onion
6+ peppers [jalapeno, serrano, or your choice]
2 small cans of tomato sauce
4-5 shakes of chili powder
1 t comino
1-2 shakes of celery salt
Couple of shallots including all the green tops
1 tomatillo
Salt, salt and more salt
Fill up the food processor and chop the @%#& out of it.
You’re right Rusty…..Ramona did the recipe and she’s one of those Arizona yankees….Arizona, that’s over in far West Texas as I recall. But mind you, I’m not complainin’ about the cook. She’s done ok so far, but we’re gonna try your salsa next. Sounds GREAT! Then we’ll try Warthog’s recipe and mix it all up with Sammie’s!!
I can tell you for certain that REAL Texas salsa has more than a 1+ inch slice of a medium onion. Must have been a typo. Probably meant a 1+ slice out of ten medium onions. And NO TOMATOES. My God, this sounds like that stuff made in NEW YORK CITY.
Rusty, surely you aren’t a native TEXAN.
Thanks Warthog. The last sentence should have included “with tomatoes”, so it reads “Fill up the food processor with tomatoes and chop the @#%$ out of it.” Try it, you’ll like it.
My great, great, great grandfather didn’t get here until 1825, but who’s counting.
Your great grandfather was a citizen of the Republic then. Very cool!
That makes it a little closer to Texas salsa. Mine wouldn’t taste like yours however since I would add CONSIDERABLY more onions (one of the healthiest foods on this earth) than that, and leave out the cilantro. I don’t like that in anything. Taste like soap to me.
Just updated recipe with a video clip! Let me know what you think please.
I like the videos Ramona. Keep ‘em coming.
Thanks we will!
great video, only difference between your salsa and mine is, I add some oil, lime juice and celantro.
I can’t wait for the spanish rice video.
Ramona,
Thanks, I tried it and it was gone in no time. Next time I will make a bigger batch.
John Singletary