Cooking for Codgers - The Best Darn Salsa You Never Thought You Could Get At Home

Nothing goes better with a cold beer or frosty margarita, or an ice cold Coke for you Baptists, than restaurant salsa and tortilla chips. You're going to thank me for this recipe.

Most of you know me from my Liberal rantings on Dacula Patch, but there are a few things I love besides politics. I'm also a part time potter and musician, my wife and I are involved in canine rescue, I'm an avid football fan, and I love to cook for friends and family. You could almost call me a true southern gentleman if it wasn't for that whole "Liberal" thing.

One of my all-time favorite snacks is chips and salsa; the kind you get at your favorite Mexican Restaurant on Friday night. Nothing goes better with a cold beer or frosty margarita, or an ice cold Coke for you Baptists, than restaurant salsa and tortilla chips. In fact I'm usually so full of the stuff I can't eat my dinner and end up taking half of it home.

For years I've lamented the fact that store bought salsa just isn't the same. In fact it's pretty terrible if you ask me. I've never found a store brand that comes close to what you get at the local taquería so I finally decided to do something about it; I talked to my son who is/was/will be perpetually putting himself through school via the restaurant business.

With his help and a little inspiration I've come up with my "Best Darn Salsa You Never Thought You Could Get At Home" recipe. Now with all of that build up you may be disappointed with how stupidly simple this is, but I don't think you'll be disappointed with the result.




1 28 oz can of whole peeled tomatoes

1 teaspoon garlic powder

1 teaspoon kosher salt

1 tablespoon chopped pickled jalapeno slices

1 tablespoon pickled jalapeno juice


Throw all of this in your blender or food processor and pulse until you get the desired consistency. I like mine a little on the hot side so you can ease off on the peppers if you're wimpy like that. I use about 10 slices to get my tablespoon so you may want to start with 5 or 6. Refrigerate and chill at least a half hour for best flavor before serving...that's the hard part.

I suppose if you aren't inclined to break out the power tools you could always buy crushed tomatoes and give everything a good whisk. You could also add a little fresh cilantro or lime juice if you want to fancy it up a bit. Try it and let me know what you think.

One of life's easiest pleasures is sharing good food and drink with good friends. Don't go hungry ya'll.

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Kristi Reed (Editor) September 25, 2011 at 07:32 PM
I just made this (see photo). I really like it. Is it just me or are pickled jalapenos hotter than regular jalapenos in a jar? I used about 10 slices and probably closer to two tablespoons of the juice. I also added a little lime juice. I swear I could drink this stuff.
Cristina Butler September 27, 2011 at 08:37 PM
if your going with canned tomatoes, try the fire roasted canned tomatoes for a more authentic taste. I'm Mexican and I grew up watching my mom make salsas from scratch every day, her's are amazing and even she uses the canned fire roasted tomatoes to save time now.
Brian Crawford October 02, 2011 at 05:11 PM
I'll have to give that a try, thanks Christina.
Brian Crawford October 02, 2011 at 05:15 PM
Glad you enjoyed it! You can turn the heat up or down to suit your taste. The pepper juice idefinately gives it more flavor.


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