Page 38 - Indulgence

Chili’s (Copykat) Salsa

When my husband, James, and I had just met in the mid 1980’s, one of

our “Date Nite” destinations was the local Chili’s Bar & Grill. He would

order their combination fajitas and I would feast on their chips and
deliciously flavorful salsa. Years later, I was glad to find a recipe that rivaled

my original salsa favorite. While both red and white wine can be safely

matched, avoid overly sweet or dry versions. Consider pairing with a white
wine made from Gewurztraminer, Pinot Grigio, or Chardonnay grapes. For

reds, a wine made from Sangiovese, Merlot, Malbec or Grenache grapes.

1 tablespoon + 1 teaspoon Jalapenos (canned, diced, not pickled)
1/4 cup yellow onion (diced)

1 can Tomatoes and Green Chilies (14.5 oz. can)
1 can Whole Peeled Tomatoes (14.5 oz. can, plus the juice)
1/2 – 3/4 teaspoon garlic salt

1/4 teaspoon cumin
1/4 teaspoon sugar

In food processor place jalapenos and onions. Process for just a
few seconds.

Add both cans of tomatoes, salt, cumin and sugar. Process all

ingredients until well blended; DO NOT PUREE.

Place in covered container and chill. Two hours in the

refrigerator will help blend and enrich the flavor.

Serve with your favorite thin corn tortilla chips.

Yield: APPROXIMATELY 4 CUPS