CHI CHI'S SALSA - COPYCAT RECIPE - (3.8/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add Tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months.
CHI CHI'S SALSA
The key to Chi Chi's salsa isn't some secret recipe, it's just good tomatoes. Blending ripe tomatoes just for a second yields a uniformly chopped salsa, perfect for scooping up with tortilla chips.
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the stewed tomatoes, green onions, fresh tomatoes, salt, and pepper in a saucepan. Bring to a boil for 1 minute. Remove the pan from the heat. Add half of the salsa to a blender. Puree until almost smooth. Return to the saucepan. Add tabasco to taste. Let the salsa cool completely and refrigerate for at least 1 hour before serving. Can be stored in an airtight container for up to 2 weeks or freeze up to 4 months.
Nutrition Facts :
CHI-CHI'S DIABLO SAUCE
I worked at Chi-Chi's for 16+ years. My favorite sauce over all those years was called Diablo Sauce. My favorite food to eat there was the Soft Taco Enchilada style with Diablo Sauce. A little shredded lettuce and pico de gillo on both sides. Yum!
Provided by KingJackQueen
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground pork, onions.
- Add diced chilis, La Victoria salsa.
- Add 3 cups water.
- Add Ortega taco seasoning.
- Add 1/2 tsp salt.
- add 2 tbsp cumin.
- combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
- continue to simmer till thickened.
CHI CHI'S SALSA
Make and share this Chi Chi's Salsa recipe from Food.com.
Provided by Katza
Categories Sauces
Time 20m
Yield 1 recipe, 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper.
- Bring just to a boil.
- Boil hard 1 min.
- and remove from heat.
- Put half of mixture through blender just to mince fine, but not to puree.
- Return to remaining half of mixture.
- Cool and refrigerate in tightly covered container.
- Use within a few weeks.
- Freezes well up to 6 months.
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