The best Summer Chips & Salsa this side of Mexico
Recipe by Executive Celebrity Chef Dominique Solomon
Incredible Chef Productions recently visited Aunt Chilada’s Mexican restaurant at the Arizona Grand Resort in Phoenix — only to discover the best darn chips and salsa on this side of the border!
As ubiquitous as it is, you’d think salsa would be a pretty straightforward thing. But it isn’t. It’s a little tricky. Crafty. Mischievous, even.
We pleaded for the secret to the recipe that kept us coming back for more, but they weren’t giving up the goods. So ICP has decided to re-create this addiction, even though I must admit that I am completely high-maintenance when it comes to salsa. You are in luck — because at ICP, we share our secrets.
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Makes 12 Servings
WHAT YOU’LL NEED
1 can (28 ounces) whole tomatoes with juice
2 cans (10 ounces) Rotel
(diced tomatoes and green chiles)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin
1/4 teaspoon light brown sugar
2 tablespoons Cajun Crazy spice
1/4 teaspoon fresh sea salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more can be added to taste)
Juice from half a lime
Note: This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches, and then mix everything together in a large mixing bowl.
1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, Cajun Crazy spice, lime juice and cilantro in a blender or food processor.
2. Pulse until you get the salsa to the consistency you’d like _ I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
3. Refrigerate salsa for at least one hour. Serve with your favorite tortilla chips!