May 04 2009
The other day I came across a really really good-looking recipe for “San Marzano “Quick” Salsa” on Bucky’s Barbecue and Bread blog. And, just by looking at the photos, I knew it would not only be a fantastic salsa, but the salsa that I have been trying to reproduce for the past 5 years.
I changed-up the recipe a bit to fit the ingredients that are available to me here in Germany. This salsa is not only really easy to make, but tastes just like my favorite Chili’s salsa that are served with Chili’s “BOTTOMLESS TOSTADA CHIPS™”. Most of the people who tried this salsa last weekend were surprised that I had not used fresh, but rather, canned tomatoes.
800 grams canned Whole Roma Tomatoes, juice drained*
1/2 small Red Onion, halved
1/2 small White Onion, halved
1 green Turkish Chili, roughly chopped
1 Cup fresh Cilantro, roughly chopped (including stems)
*update* 1/4 of a Green Bell Pepper, quartered
2 Tablespoons Olive Oil
juice of 2 Limes
3/4 teaspoon Salt
1/4 teaspoon freshly ground Pepper (rough grind)
*Only use the whole tomato pieces and reserve the left-over tomato sauce for another recipe. The 800 grams is the weight including tomato sauce. The weight of the tomatoes should be around 488 grams.
Makes 2 cups.