Casa Sanchez Salsa Recipe
Submitted by: Holly Kurtz
Number of Servings: 10
Category: Appetizer
Ingredients
1 can Ro*tel Tomatoes & Green Chilis
10 oz Cherry Tomatoes
Pickled Jalapenos (from a can of pickled jalapenos and carrots, get strips not whole or ring peppers)
Handful Fresh Cilantro
Fresh Serrano Chili
Salt
Lime
Tortilla Chips
Instructions
Add the following into a blender or other chopper:
- 1 can Ro*tel tomatoes and green chilis (to preferred heat)
- Fill empty Ro*tel can with cherry tomatoes (do not substitute with other tomatoes)
- 1-10 strips of chiles "rajas" style from a pickled jalapenos and carrots can (to taste)
- Handful of leaves of fresh cilantro, leaves only no stems
- Several pieces of raw serrano chili (if hotter salsa is preferred)
- Salt to taste
Chop and blend until completely blended.
If desired, drain off any extra liquid though a fine colander or mesh sieve. Or, push a big spoon into the salsa, keeping it horizontal, and let the excess liquid pool into the spoon. Leftover juice is especially good when soaking pieces of "bolillos" or bread roll in it.
Serve with lime wedges and extra salt. If you heat up the tortilla chips in the oven, it elevates the taste of the chips considerably (but be careful not to burn the chips!)
NOTE: This simple salsa can be made as hot or as mild as desired. This salsa doesn’t call for onions or garlic, as many salsas do, and it straddles the line between a cooked salsa and a fresh one.
Why did we submit this recipe? This is a salsa recipe that I received from the granddaughter of “Abuelita Sanchez,” who ran a small Mexican kitchen in Midland, Texas, for many years. I worked with her granddaughter, who was kind enough to share their main salsa recipe. Whenever we had potlucks, this salsa was demanded of her – she never got to bring anything else – it’s that good.